
Make this rich, velvety soup more sophisticated with a garnish of sage leaves, quickly fried in light oil. Butternut squash contains antioxidants that are known to promote good eyesight.
SERVES 4
PREP TIME 5 MINS
COOK TIME 20 MINS

Recipe Ingredients:
3 tbsp olive oil |
1 onion, chopped |
1 leek, white part only, chopped |
1 celery stick, chopped |
500 g butternut squash, cut into 3cm (1in) cubes |
750 ml vegetable or chicken stock |
1/2 tbsp chopped sage leaves |
Salt and freshly ground black pepper |
FOR A GLUTEN-FREE VERSION use gluten-free stock |

Recipe Methods:
1 Heat the oil in a large, heavy-based saucepan with a lid. Add the onion, leek and celery, and cook for 5 minutes until they soften, but do not brown. |
2 Add the squash, stock and chopped sage, and season generously with salt and pepper. |
3 Bring to the boil, then reduce the heat to a gentle simmer, cover and cook for 15 minutes until the squash is tender. |
4 Blend the soup, either in a blender or using a handheld blender, until completely smooth. Check the seasoning and serve. |

NUTRITIONAL INFORMATION (per recipe)
Fat : 52.04 g | Fibre : 13.75 g |
Iron : 7.78 mg | Sugar : 39.04 g |
Calcium : 362.47 mg | Sodium : 5654.05 mg |
Potassium : 2892.06 mg | Calories: 1016.57 kcal |
Protein : 26.61 g | Vitamin A : 56678.49 IU |
Vitamin C : 125.44 g | Carbohydrates : 106.69 g |
Saturated Fat : 8.49 g | Cholesterol : 22.5 mg |