September is butternut squash season, perfect time for the ideal warming and spicy soup. Our chef Matt is sharing a perfect recipe for a chilly afternoon.

Ingredients

• 2 butternut squash 2.4kg
• 4 sage sprigs
• 3 leeks white and light green parts only. Thinly sliced
• 2 carrots thinly sliced
• 6 shallots thinly sliced
• 2 onions thinly sliced
• 6 garlic cloves crushed
• 2 tbsp honey
• bouquet garni
• Vegetable stock

Garnish

• Nutmeg
• creme fraiche
• Sage leaves
• Chives

Method

1. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
2. Place the pan of flavoured oil back on the heat, add the honey leek, carrot, garlic, challot, onion and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
3. Meanwhile, halve, deseed and rough chop the squash. When the time’s up, add the squash, honey, bouquet garni and stock to the pan. Bring to the boil and simmer for 30 minutes.
4. When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer.
5. Season to perfection with salt and pepper
6. To serve: sprinkle with a few chopped sage leaves and chive, add some grated nutmeg and a spoonful of creme fraiche.
7. Enjoy!

Bon Appetite!