Not going to lie I found this hard to photografy (that is my new word - pronounced: fot-og-raf-i) but I can assure you it was fab.
- 5 tbs olive oil
- 1 onion, chopped
- 2 celery, chopped
- Sage and Rosemary
- 1 largish butternut squash, peeled and chopped
- 2 chicken stock cubes in 1 litre of water
- Salt and pepper
Pop large pan on hob, add 5 tablespoons olive oil and about 10 sage leaves. When leaves have darkened, remove and put to one side (use it then to decorate later).
Chop onion and celery in. Fry until soft. This takes about 5 minutes. Cora suggests putting a lid on it to keep moisture in - this works well providing you haven't got the heat on too high and you stir it every so often.
Add the stock and the squash. Simmer for 20 mins. When butternut squash is soft (poke at it gently with a knife), take it off the heat and ladle/pour it all into a blender. Blitz to desired consistency. I like it smooth.
Pop a cheeky sage leaf on top and serve with bread. Beautiful. You can freeze the rest, or lob it in the fridge if you are happy to eat it the next day.