1. 1 tbsp olive oil

  2. 1 tbsp butter

  3. 3 onions, chopped

  4. 2 tbsp chopped sage

  5. 1-2 butternut squash, in chunks or previously cooked and scraped away from outer skin

  6. 1 tbsp clear honey

  7. 6 cups of vegetable stock

  8. Bunch of chives, snipped

  9. Cracked black pepper to season


  1. Melt the oil and butter in a large saucepan, add the onions and sage, and gently cook until really soft – this should take about 15 mins.
  2. When the onions are beautifully caramelised tip in the butternut squash and cook for 5 mins, stirring continually.
  3. Add the honey and stock, bring to a simmer and cook until the squash is tender (unless was previously cooked).
  4. Let the soup cool a bit so you don’t burn yourself, then whizz with a hand blender until really smooth. Season to taste with black pepper; adding a drop more stock or water if the soup is too thick.
  5. Sprinkle with chives and crumble up your favorite Ryvita Crispbread as croutons – we’ve used Dark Rye, but Cracked Black Pepper or any seeded variety would work just as well.
  6. This tasty recipe will make enough soup for four.