1 tablespoon unsalted butter and drizzle of olive oil
1 small brown onion, chopped
1 medium butternut squash, peeled, de-seeded and cut into rough chunks
1 large or 2 small garlic cloves, roughly chopped
¼ cup chopped leek bottoms
4 cups chicken stock
3 fresh sage leaves
1 teaspoon ground nutmeg
2 tablespoons of light cooking cream
¼ teaspoon rock salt
¼ teaspoon grated black pepper
Fat free sour cream and fresh rosemary, for garnish (optional)
*Blender/hand blender required for this recipe
1. In a large pot melt butter over medium heat and drizzle some olive oil. Add onion and cook for about six minutes, stirring frequently until translucent, then add squash, garlic, and leeks sautéing for five minutes, lastly and chicken stock. Bring to a boil then simmer and cook for about 20 minutes until squash is tender. Add sage.
2. Carefully ladle the mixture into a blender and purée
until smooth. Alternatively, use a hand blender where you can blend right in
the pot. Return the blended squash to pot.
Stir and season with nutmeg, cream, salt and pepper.