Butternut squash & sage soup

Butternut squash & sage soup

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(9 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 8

This vibrant orange pumpkin blend is a healthy way to warm up - served with herbs and a drizzle of honey

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
130
protein
3g
carbs
21g
fat
4g
saturates
1g
fibre
5g
sugar
14g
salt
0.5g

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
  • 1½ l vegetable stock
  • bunch chives, snipped, and cracked black pepper, to serve

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Method

  1. Melt the oil and butter in a large saucepan or flameproof casserole. Add the onions and sage, and gently cook until really soft – about 15 mins. Tip in the squash and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer and cook until the squash is tender.
  2. Let the soup cool a bit so you don’t burn yourself, then whizz until really smooth with a hand blender, or in batches in a blender. Season to taste, adding a drop more stock or water if the soup is too thick. Reheat before serving, sprinkled with chives and cracked black pepper.

Recipe from Good Food magazine, December 2012

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Comments

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sharmong's picture

Love this soup, have made it to the recipe and is lovely and rich tasting. Have also made a diet friendly version leaving out the oil and butter and its just as tasty but a little fresher tasting.

KochinVeronica's picture

Bland and too watery. Definitely not worth doing again!

noddy21's picture

I followed the recipe exactly - the soup was delicious. Loved even by those in the family who don't normally enjoy soup! I will definitely be making this soup again.

Fabulous41's picture

Made this as per the recipe (minus the honey which have just noticed I missed out!) and is really good, warm and filling.

wendy_darling's picture

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.

lisel1969's picture

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

squids12's picture
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Brilliant!!!

burnthouseplace's picture
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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!

pr0l1ng's picture
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Easy to make, and delicious.

giddygannit's picture

I thought it was delicious thanks for the recipe

arwen9747's picture
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Very easy and delicious.

patriciamtaylor59's picture
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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.

vicciand's picture
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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)

turkeyfarm's picture

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

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

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