What you'll need
Serves 4

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


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.
  2. Bake for 40mins at 220°C.
  3. Once baked transfer into a blender (or food processor), add the Stock, Salt and Pepper and Herbs and blitz until smooth.
  4. Add the Butter to the Soup and Blitz again for a further 5mins.
  5. Meanwhile put a non-stick pan with the Crunch Butter over a medium heat.
  6. Cut the Bread into fingers.
  7. 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.
  8. Turn the Bread until golden on every side.
  9. Remove the Sage from the pan and pat dry in paper towel, this will crisp it up.
  10. Serve the Soup with the Bread fingers and fried sage, I love to sprinkle some fresh Thyme over too.