Golden nugget squash soup with brown butter sage

Here's a soup with only 3 ingredients: squash, butter and sage.
That's right, no onion, carrot, celery, stock or cream. The flavour of the golden nugget squash is so strong and sweet you don't really need anything else. Well ok... some salt, pepper and maybe a bit of lemon to balance the sweetness but other than that I think it's perfect.

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Step 1

All you need to do is roast the squash whole (no need to chop off your fingers while cutting through or peeling it) and then spoon out the flesh discarding the seeds.

Step 2

Heat some butter in a pan, add the squash flesh, stir the melted butter, add salt, pepper and water to cover the squash and cook for 5 minutes or until the soup is boiling.

Step 3

In a small pan heat some butter and add the sage leaves. On a low heat crisp up the sage and wait until the butter starts turning brown. Then take off the heat and leave aside.

Step 4

Blend the soup, try and adjust with salt, pepper, lemon. When you're happy serve in bowls adding the crisp sage leaves and brown butter. I would add some croutons or grilled bread.

If you want a more moorish soup, let's say for the xmas table, you can pump this soup up with a base of onions, carrots and celery and finish off with some double cream.

Serving tip: if you carefully cut the top of the squash off after it's been roasted and spoon out the flesh you can use the squash shell as a bowl to serve the soup!