Ingredients:
1 medium Uchiki Kuri squash
20g butter
400 ml water
50 ml rapeseed oil
2 sage leaves

Method:
1. Peel and cut the squash into quarters and remove the seeds.
2. Put one of the quarters and the seeds to one side.
3. Cut the squash into small chunks.
4. Melt the butter in a saucepan and cook the squash until soft.
5. Season well, add the sage and the water. Bring to the boil and simmer for 5 minutes.
6. Blend the soup and keep hot.
7. Cut the remaining squash quarter into wedges.
8. Heat the oil in a frying pan and cook each wedge on all sides until golden brown.
9. Remove the wedges from the pan and cook the squash seeds until soft.
10. Serve the soup in warm bowls, accompanied by the wedges. Sprinkle the seeds over the soup.

Serves: 4

This recipe is from www.appetitemag.co.uk