This deliciously sweet and creamy soup makes an ideal warming light lunch or supper in winter – or serve it as a sure-to-please dinner party starter
- 1tbsp olive oil
- 1 red onion, finely sliced
- 1tbsp chopped sage
- 1 large butternut squash, peeled, deseeded and cubed
- 2 garlic cloves, crushed
- 700ml (1¼ pint) vegetable or chicken stock
- 100g (4oz) goat's cheese, crumbled
Heat the olive oil in a large pan over a medium heat. Add the red onion and cook for 8 mins, until soft. Stir in the chopped sage and cook for 2 mins. Remove half the mixture from the pan and reserve.
Add the butternut squash and garlic to the pan. Cover and cook for 20 mins over a low heat, stirring occasionally, until soft.
Pour in the stock and turn up the heat. As soon as the soup boils, turn off the heat. Transfer to a blender and whizz until smooth.
Return the soup to the pan, adding a little water if you wish. Heat to a simmer, then pour into bowls and top with the reserved onion mixture and a little goat’s cheese.
If you prefer, you could substitute 1tbsp cream or plain yoghurt for the red onion and goat's cheese.