- 1 medium butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1 small onion, sliced
- 6 fresh sage leaves
- 750 ml vegetable stock
- Pinch of ground nutmeg
- Salt and black pepper to taste
- Pinch of pumpkin seeds for garnish
Heat olive oil in a large pot over medium heat.2. Add sliced onion and cook for 4–5 minutes until softened.3. Add butternut squash cubes and sage leaves and cook for 5 minutes.4. Pour in vegetable stock and bring to a boil.5. Reduce heat and simmer for 25 minutes until the squash is very soft.6. Remove sage leaves, blend until smooth, then season with nutmeg, salt, and pepper.7. Serve in bowel and garnish with pumpkin seeds.
