Marjories Squash and Carrot Soup

Start the week off right with some delicious squash and carrot soup. As the weather gets colder a warm lunch becomes more and more appealing. Soup is one of our favourites at Katie Kerr and Marjorie's always smells and tastes so yummy. Easy to make and perfect to keep you going all day long. Serves 6 people Ingredients:

• 30g Unsalted butter
• 2tbsp Extra virgin olive oil
• 2 Onions finely chopped
• 3 Garlic cloves, crushed
• 1kg Butternut squash, peeled, deseeded and roughly chopped
• 500g Carrots, peeled and roughly chopped
• 1 Litre Fresh chicken or vegetable stock
• 12 Sage leaves
• 1/2 tsp Chilli flakes

Method:

1. Put half the butter and oil in a large, heavy-based pan or casserole dish over a low heat. Add the onions, garlic and a pinch of salt and saute gently for 10 minutes until the onions turn translucent.
2. Add the squash, carrots, stock and 200ml of water to the pan and bring to the boil. Once boiling reduce the heat and simmer for 20-25 minutes or until the squash is completely soft.
3. Remove from the heat and leave to cool for 10 minutes. Blend until completely smooth and season to your liking.
4. While the soup in cooling put the remaining butter and oil in a pan over a medium heat. When the pan is hot fry the sage leaves for 1-2 minutes, until they are golden and crispy.
5. Ladle the soup into bowls and top with the chilli flakes, crispy sage leaves and a drizzle of the sage infused butter and oil.
6. Enjoy