Gabby Metcalfe

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your favourite ryvita® crispbread

1 tbsp olive oil

1 tbsp butter

3 onions, chopped

2 tbsp chopped sage

1 butternut squash (around 1.4kg)

1 tbsp clear honey

1½ litres of vegetable stock

bunch of chives, snipped

cracked black pepper to season


1. This tasty recipe will make enough soup for four. 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. When the onions are beautifully caramelized tip in the butternut squash and cook for 5 mins, stirring continually.

2. Add the honey and stock, bring to a simmer and cook until the squash is tender. Let the soup cool a bit so you don’t burn yourself, then whizz with a hand blender until really smooth. Season to taste, adding a drop more stock or water if the soup is too thick.

3. Sprinkle with chives and crumble up your favourite Ryvita Crispbread as croutons. Season with black pepper and enjoy.

Bon Appetit!

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