Sage & Butternut Squash Soup

Recipe by
Nico Rasile
Servings:
4
Prep Time
5
mins
Cooking TIme:
20
mins
Total Time:
25
mins
Difficulty:
*
*****

Ingredients

1 butternut squash

1 small onion

100g butter

10g sage

Salt

Method

  1. Peel and slice the onion
  2. In a large sauce pan melt the butter, drop in the sliced onion and half the sage
  3. Peel and chop up the butternut squash, keeping the seeds aside. The thinner you cut the squash the faster it cooks.
  4. Once the onion is soft add in the squash.  Mix well and cover with water.
  5. Cook until the squash is tender
  6. Place in the blender. Blend till smooth
  7. Place the saved seeds into the oven for 10 minutes @ 180c
  8. Garnish the soup with the sage and toasted seeds

Minicrops ingredients used:

No items found.
Nico Rasile

Nico is a graduate of Royal Academy of Culinary Arts and has over 20 years experience working as a chef in some of London’s most prestigious restaurants including the Wolseley, Dinner by Heston, and Odette’s. Nico joined MiniCrops as Head of Food and Recipe Development because he is a champion of the ingredients he works with and passionate about sustainable food.

All Recipes by this chef