What you'll need
Serves 4
Soup
1 Butternut Squash
1 Large Chopped Onion
3 Cloves of Chopped Garlic
3 Tbsp Olive Oil
1 Cup of Home-made Chicken Stock
1 Tbsp Thyme
8 Sage Leaves
2 Tbsp Butter
Salt and Pepper
Crunch
2 Tbsp Butter
20 Sage Leaves
2 Large Slices of Focaccia (or a similar open crumb bread)
1
- Peel and chop the Butternut squash and place it in a baking tray with the Onion and Garlic.
- Bake for 40mins at 220°C.
- Once baked transfer into a blender (or food processor), add the Stock, Salt and Pepper and Herbs and blitz until smooth.
- Add the Butter to the Soup and Blitz again for a further 5mins.
- Meanwhile put a non-stick pan with the Crunch Butter over a medium heat.
- Cut the Bread into fingers.
- Add the Sage leaves to the Butter and fry for 3mins on each side (they should not colour). When you turn them over add the Bread fingers to the pan.
- Turn the Bread until golden on every side.
- Remove the Sage from the pan and pat dry in paper towel, this will crisp it up.
- Serve the Soup with the Bread fingers and fried sage, I love to sprinkle some fresh Thyme over too.
