Spiced butternut squash, red pepper and sage soup.
1 Small Butternut squash
1 Red pepper
1 small onion
20g Curry powder
1 Bunch fresh sage or dried
300ml Vegetable stock
Salt & pepper season to taste
Peel and dice butternut squash and onion, trim red pepper and cut into a dice
Place the butter into a medium sauce pan add the squash, onion and red pepper gently sweat off then add the curry powder and sage cook out until soft but don’t colour
Finally add the vegetable stock bring to the boil and simmer for approx. 10 minutes place into a blender and blitz until smooth season with salt and pepper to serve divide it into four small cups.