BUTTERNUT SQUASH SOUP WITH CHEESE TOASTS
Prep: 30 mins
Cook: 40 mins
Serves 6
2tbsp olive oil, plus extra to drizzle
5 fresh sage leaves, to garnish
1 large onion, finely chopped
2 celery sticks, finely chopped
2 medium carrots, finely chopped
1 butternut squash, about 900g, peeled, deseeded and cut into rough 2.5cm pieces
1.3ltr vegetable stock
For the cheese toasts
6 slices bread
100g Cheddar/Parmesan, grated Few pinches dried chilli flakes Worcestershire sauce, optional
1 Heat the oil in a large pan and add the sage leaves. Cook for 30 secs, and set aside.
2 To the pan, add onion, celery, carrots and squash. Cook for 10 mins, stirring occasionally. Pour in the stock and bring to the boil, then turn down the heat and simmer gently for…
