The BBC Good Food logo

Butternut squash & sage soup

By
A star rating of 4.5 out of 5.37 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal130
fat4g
saturates1g
carbs21g
sugars14g
fibre5g
protein3g
low insalt0.5g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
AS A CANAPé

Try serving this soup in individual espresso soups with pancetta dipping soldiers- see 'goes well with' for the recipe.

Goes well with

Recipe from Good Food magazine, December 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.37 ratings
Advertisement
Advertisement
Advertisement

Sponsored content