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.
Top tip for making Butternut soup with red onion and goat’s cheese
If you prefer, you could substitute 1tbsp cream or plain yoghurt for the red onion and goat's cheese.