Method

​1 In a large saucepan fry the onions until softened with a splash of water or oil. Add the squash and allow to cook for 10 minutes on a low heat.

2 Add the chicken stock and sage and bring to the boil. Leave to simmer on a low heat for about an hour until the squash is soft.

3 Remove the saucepan from the heat. Using a hand blender or a potato masher, blend the mixture until smooth. Return to the heat to warm through and serve hot with a sprinkle of paprika if desired and some crusty bread at the side.