School Food Matters is passionate about ensuring that kids get the fresh, nutritious food they need to learn and develop. This butternut squash and sage soup from Tom Aikens is a great recipe to prepare and enjoy together as a family. It freezes great so make some spare for days when the school run runs late. 

Ingredients (serves 4)

1kg butternut squash, peeled at cut in to 1cm cubes

6g fresh sage, finely chopped

80g unsalted butter

15g sea salt

85g honey

130g double cream

1 litre of chicken stock (swap for vegetable stock for vegetarians)

15g lemon juice


  1. Heat a large saucepan on a low heat, and then add the butter so it just melts. Add the squash, sage, salt, honey and lemon juice.
  2. Cover with a lid and sweat the vegetables for 10 minutes on a low heat. Stir occasionally so they don’t brown.
  3. Add the chicken or vegetable stock and cream to the vegetables. Turn up the heat and bring the soup to a slow boil. When it has reached a gentle boil turn the heat down again and simmer for 5 minutes.
  4. Turn off the heat and allow the soup to cool for a few minutes. You now need to blend the soup using a stick blender until it is smooth and no chunks of squash are left. Take extra care as the soup will still be hot and could spray when you are blending it.
  5. If you are ready to eat, heat the soup through and serve using a ladle. The soup can also be cooled and then chilled in the fridge if you want to save it for another time.

Cook’s Code: to sweat means to cook slowly over a low-medium heat with the saucepan lid on so the vegetables go soft but not brown.

With thanks to School Food Matters for providing the recipe.