Butternut squash & sage soup

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

Prep: 20 mins Cook: 40 mins


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

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal130
  • fat4g
  • saturates1g
  • carbs21g
  • sugars14g
  • fibre5g
  • protein3g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp chopped sage



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 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


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (17)

bingylala72's picture

Butternut squash soup absolutely doesn't need honey as it has a natural sweetness. I mean, a whole tablespoon of honey in a savoury dish, really?

Paul30Roberts's picture

Tried this last night. Not too hard to make, and tasted nice. Lots of ways to vary it too !

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


burnthouseplace's picture

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

Easy to make, and delicious.

giddygannit's picture

I thought it was delicious thanks for the recipe

arwen9747's picture

Very easy and delicious.

patriciamtaylor59's picture

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

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

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

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…