Butternut Squash Soup

My favourite way to eat this soup is with a tuna melt dipped into it, it’s literally heaven 🤤

Ingredients

-1 kg304⠀⠀⠀⠀⠀
- 2 white onions, chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 tbsp olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 tbsp chopped sage ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tbsp honey ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 litre vegetable broth (you can use chicken or a stock cube as a substitute) ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Salt and pepper, to taste but I recommend quite a bit! + a pinch of cayenne! ⠀⠀⠀⠀

⠀Method

1. Add olive oil to a low/medium-heated large pot then add onions and sage and slowly sautéed until onions are soft and translucent (15mins) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Add squash and cool for 5 mins before adding all other ingredients and simmer until squash is quite tender ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Let the mixture cool slightly then use a hand blender to blend into a creamy soup (you can also let it cool a while and then blend it by batches in a blender) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Serve with sage leave and cracked pepper on top ⠀⠀

*makes 6 servings

*80 kcal/serving |5g protein | 30g carbs | 21g fat (all macros are approximated using My Fitness Pal)