Serves: 4

• 1 medium-sized Uchiki Kuri squash
• 20g butter
• salt and pepper
• 2 sage leaves
• 400ml water
• 50ml rapeseed oil

1. Peel and quarter the squash.
2. Remove seeds and put them and one-quarter of the squash aside for use later.
3. Dice the remaining flesh.
4. Melt the butter in a saucepan, put in the squash and cook slowly, without colouring, until soft.
5. Season with salt and pepper, add sage and water, and bring to the boil and simmer for 5 mins.
6. Liquidise and keep hot.
7. Cut the retained squash quarters into four even-sized wedges.
8. Heat the oil in a frying pan and cook each wedge on all sides, then remove from the pan.
9. Throw in the retained squash seeds and cook until soft.
10. Serve the wedges alongside the soup, and sprinkle the seeds over the soup.