Butternut squash & sage soup

Latest comments and suggestions

• Maria

  09 December 2012

  Maria rated and commented on this recipe

  

  I have just tried it. It was a bit bland so we put some dried hot chilli in it and it tasted fantastic.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• turkeyfarm

  02 January 2013

  turkeyfarm commented on this recipe

  Oh don't know what you did Maria, but it was delicious, thick and wholesome. Served with chopped parsley and toasted chorizo, just yummy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Victoria

  10 January 2013

  Victoria rated and commented on this recipe

  

  The butter nut and sage soup- I do agree with Maria, was a bit bland and in-sipped. I am a Canadian, living in the UK, so here is a tip we Canuks do with bland soup during our freezing long winters, especially veggie soups, Add a few pinches of mace instead of hot chilli, works all the time!!! ( But taste first, don't OD)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pat T

  10 January 2013

  Pat T rated and commented on this recipe

  

  I used prepared butternut squash with sweet potato and fresh sage and it was delicious withs loads of flavour , so easy to do after a long day at work.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• EC

  17 January 2013

  EC rated and commented on this recipe

  

  Very easy and delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• GiddyGannit

  17 January 2013

  GiddyGannit commented on this recipe

  I thought it was delicious thanks for the recipe

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Penny

  18 January 2013

  Penny rated and commented on this recipe

  

  Easy to make, and delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jeaves

  24 January 2013

  Jeaves rated and commented on this recipe

  

  I love using squash for soups. I always roast the squash by cutting it in half take out seeds add a garlic or two to taste and thyme or sage (dropping them in to the hollow where the seeds came out) for 45 mins in a hot oven 180 fan...Scoop out softened flesh. put into pan with sweated off onion, add 750ml of stock, Veg or chicken will do, bring to the simmer and then wizz with a hand blender. add water for preferred consistency. Have also found that if a soup is a bit 'bland' adding 1 Heremsetas sweetener is a good trick. Roasting the seeds are good too whilst the oven is hot makes good nibbles.Bon Appetite!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jadee Woo

  22 February 2013

  Jadee Woo rated and commented on this recipe

  

  Brilliant!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pickled Pepper

  09 March 2013

  Pickled Pepper commented on this recipe

  This is the tastiest butternut squash soup I have tried. I followed the recipe exactly and didn't add anything and thought it was yummy

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tinkerbell

  02 April 2013

  Tinkerbell commented on this recipe

  Made this without the oil and butter and served for lunch on the fast day of my 5:2 diet. Was just right, warming and filling.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2760972/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 3 onions , chopped
• 2 tbsp chopped sage
• 1.4kg peeled, deseeded butternut squash - buy whole squash and prepare, or buy bags of ready-prepared
• 1 tbsp clear honey
• 1½l vegetable stock
• bunch chives , snipped, and cracked black pepper, to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 40 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 3 onions , chopped
• 2 tbsp chopped sage
• 1.4kg peeled, deseeded butternut squash - buy whole squash and prepare, or buy bags of ready-prepared
• 1 tbsp clear honey
• 1½l vegetable stock
• bunch chives , snipped, and cracked black pepper, to serve

PER SERVING

130 kcalories, protein 3.0g, carbohydrate 21.0g, fat 4.0 g, saturated fat 1.0g, fibre 5.0g, sugar 14.0g, salt 0.5 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.