Jono & Jules do food & wine

Sage brings an unexpected element to this soup that really works. Super warming and homely.

Pumpkin and sage soup – to serve 8

• 1 tbsp olive oil
• 1 tbsp butter
• 3 onions, chopped
• 2 tbsp chopped sage
• 1.4kg of pumpkin or squash flesh
• 1 tbsp clear honey
• 1.5 litres vegetable stock

Melt the oil and butter in a large pot. Add the onions and sage and cook gently for about 15 minutes or until really soft. Add the squash and cook for another 5 minutes. Add the honey and stock. Bring to a simmer and cook until the squash is soft.

Cook before processing until smooth. Season and add a bit more stock if its too thick. Reheat to serve.

(Original recipe from BBC Good Food)