Butternut Squash & Sage Soup with Ryvita Croutons
The tasty way to warm up - served with crunchy Ryvita croutons.
- 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
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. 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. Sprinkle with chives and crumble up your favourite Ryvita Crispbread as croutons – we’ve used Dark Rye, but Sweet Onion, Black Pepper or any seeded variety would work just as well. Season with black pepper and enjoy.