Prep Time



Cook time




  • 1 tablespoon oil
  • 1 butternut squash, halved
  • 900 millilitres (30 fluid ounce) chicken stock
  • 1 apple, peeled, cored and chopped
  • 1 onion, peeled and chopped
  • 1 garlic clove, crushed
  • 3 sage leaves
  • 100 millilitres single cream
  • 1 tablespoon runny honey
  • 50 grams (1.7 ounces) unsalted butter
  • 1 tablespoon FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 2 tablespoons finely chopped chives


  1. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4.
  2. Drizzle the butternut squash halves with the oil and place on a baking tray. Transfer to the oven to cook for 35-40 minutes or until the flesh is soft. Remove from the oven and carefully scoop out the flesh.
  3. Place the flesh in a large stock pot and add the chicken stock, apple, onion, garlic and sage. Bring to the boil and then cook for 20 minutes on a low simmer.
  4. Using a hand blender, blend the soup until smooth. Stir through the cream and honey.
  5. Make a spicy brown butter drizzle by heating the butter in a frying pan on a medium heat until brown and nutty. Stir through the FRANK'S RedHot® Original Sauce.
  6. Divide the soup between four bowls and drizzle with the spicy browned butter and garnish with chopped chives. Serve with crusty bread.