1 butternut squash, peeled and diced
1 onion chopped
1 tbsp oil
500ml vegetable stock
4 sage leaves chopped
100ml double cream
fresh ground pepper and salt
Heat up your Everhot oven to 120C.
Place the butternut squash into a hot pan with oil and cook for 3 minutes until coloured.
Add the onion and cook for further couple of minutes.
Add the stock and cook, bringing to the boil. Then, with the lid on, transfer to the oven for at least 30 minutes or until ready to serve.
Add cream, salt and pepper, then blend with hand blender or liquidiser.
Sprinkle with sage and serve.
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