Prep 30 minutes 

Butternut Squash & Sage Soup

Butternut Squash & Sage Soup


  • Your Favourite RYVITA® Crispbread
  • 1 tbsp Olive oil
  • 1 tbsp Dairy Free Olive Spread (or other vegan butter substitute)
  • 3 Onions, chopped
  • 2 tbsp Chopped sage
  • 1 Butternut squash (around 1.4kg)
  • 1 tbsp Date syrup
  • 1 1/2 Litres of vegetable stock
  • Bunch of chives, snipped 
  • Cracked black pepper to season

This tasty recipe will make enough soup for four. 


  1. Melt the oil and butter in a large saucepan, add the onions and sage, and gently cook until really soft – this should take about 15 mins. 
  2. When the onions are beautifully caramelised tip in the butternut squash and cook for 5 mins, stirring continually. Add the honey and stock, bring to a simmer and cook until the squash is tender. 
  3. Let the soup cool a bit so you don’t burn yourself, then whizz with a hand blender until really smooth. Season to taste, adding a drop more stock or water if the soup is too thick. 
  4. Sprinkle with chives and crumble up your favourite Ryvita Crispbread as croutons – we’ve used Dark Rye, but Sweet Onion, Black Pepper or any seeded variety would work just as well. 
  5. Season with black pepper and enjoy.

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