Butternut squash & sage soup

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(12 ratings)

Prep: 20 mins Cook: 40 mins

Easy

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
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Ingredients

  • 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

    Butter

    butt-err

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

  • 3 onions, chopped
    Onion

    Onion

    un-yun

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

  • 2 tbsp chopped sage
    Sage

    Sage

    sa-age

    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

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.

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Comments, questions and tips

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bingylala72
30th Nov, 2016
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
22nd Sep, 2016
3.8
Tried this last night. Not too hard to make, and tasted nice. Lots of ways to vary it too !
sharmong
25th Jan, 2014
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
KochinVeronica
20th Jan, 2014
Bland and too watery. Definitely not worth doing again!
noddy21
26th Dec, 2013
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
Fabulous41
13th Oct, 2013
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
2nd Apr, 2013
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
9th Mar, 2013
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
22nd Feb, 2013
5.05
Brilliant!!!
burnthouseplace
24th Jan, 2013
4.05
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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