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 caramelised 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.