Butternut Soup

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Step 1

Peel and finely chop onions, garlic, carrots, trimmed celery and rosemary.

Step 2

Heat a couple of glugs of olive oil. Add the sage. Stir. Add the onion, garlic, carrots, celery, rosemary and a good pinch of salt and pepper. Cook gently for 10 minutes or until sweet and soft.

Step 3

Peel and chop the butternut. Add butternut and stock to the pot. Bring to the boil, reduce heat and simmer covered for 30-45 minutes.

Step 4

When vegetables are tender, blitz with a stick blender to desired consistency. Add extra salt and pepper to taste if needed.

Step 5

Freezes well.