Autumn Sage, Butternut Squash and Sweet Potato Soup

Ingredients  - Serves 6

1 tbsp olive oil

1 tbsp butter

3 chopped onions

2 tbsp chopped sage

700g chopped butternut squash

700g chopped sweet potatoes

1 tbsp honey

1 1/2 litres chicken stock

Black pepper

Method

Melt the oil and butter in a large saucepan. Add the onions and sage, and gently cook until very soft, about 15 minutes. Tip in the squash and sweet potatoes and cook for 5 minutes, stirring. Add the honey and stock, then bring to a simmer and cook until the squash and sweet potatoes are tender.

Let the soup cool a bit so you don’t burn yourself, then whizz until really smooth with a hand blender. Season to taste, adding a drop more stock or water if the soup is too thick. Serve sprinkled with black pepper and with homemade bread and butter.