Butternut and Sage Soup
Ingredients
1 1/2 Tablespoons of butter
1 Onion, chopped
1 Carrot, chopped
1 Stick of celery, chopped
1 Tablespoon of fresh sage
1 Butternut squash, peeled and chopped
1 Bay leaf
1 1/2 Litres of vegetable stock
Salt and freshly ground pepper
Method
Heat butter over a medium heat. Add onion,carrot,celery and sage and cook for 5 minutes until the onion begins to turn translucent..
Add squash and cook for a further 5 minutes, stirring occasionally.
Add bay leaf and stock then bring to the boil. Cover and simmer for 30 minutes until squash is tender.
Remove from the heat , take out the bay leaf and liquidise the soup. Season to taste and add more liquid if you wish.
To serve, heat a small amount of olive oil in a small pan over a medium/high heat. Add some sage leaves and cook for about a minute until crispy.
Serve into bowls, swirl in a little fromage frais and top with the crispy sage leaves.