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Butternut, white bean and sage soup

Ingredients (serves 4)

1 garlic clove peeled and crushed
2 tbsps olive oil
1 lb (450g) peeled,cubed butternut squash
6 leaves of sage, shredded
1 x 400g tin drained cannellini beans
1 1/4 pt (750 ml) weak veg stock
1 oz (25 g) Parmesan

Method

Fry the garlic in the olive oil

Stir in the butternut squash, sage, beans and stock.

Simmer for 25 mins.

Mash the squash in the pan.

Season and stir in Parmesan.

Serve with crusty bread.

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