Butternut Squash & Sage Soup

Ingredients:


1 medium butternut squash cubed
1 large onion chopped
1 clove of garlic, finely grated
500ml-1 litre chicken stock
1 tsp dried sage
1/2 tsp dried chilli flakes
Creme fraiche to serve


Method:

Soften the onion and garlic for 3-4 minutes.

Add sage and garlic and cook for another 30 seconds.

Add squash and pour over enough stock to cover.

Bring to the boil and simmer until squash is cooked through.

Blend with a hand blender until smooth.

Add salt and pepper to taste.

Serve with a generous dollop of creme fraiche.