Butternut squash & sage soup

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• Maria

  2012-12-09 12:03:43.693153

  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.

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• turkeyfarm

  2013-01-02 23:09:05.450003

  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!

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• Victoria

  2013-01-10 10:22:59.401732

  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)

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• Pat T

  2013-01-10 20:15:46.248058

  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.

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• EC

  2013-01-17 15:56:57.941365

  EC rated and commented on this recipe

  

  Very easy and delicious.

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• GiddyGannit

  2013-01-17 19:30:03.91781

  GiddyGannit commented on this recipe

  I thought it was delicious thanks for the recipe

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• Penny

  2013-01-18 10:54:17.829187

  Penny rated and commented on this recipe

  

  Easy to make, and delicious.

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• Jeaves

  2013-01-24 10:33:18.652157

  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!

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• Jadee Woo

  2013-02-22 17:49:01.933667

  Jadee Woo rated and commented on this recipe

  

  Brilliant!!!

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• Pickled Pepper

  2013-03-09 15:42:18.933906

  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

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• Tinkerbell

  2013-04-02 14:22:57.192263

  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.

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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

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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

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