Butternut squash & sage soup

  • Rating: 4 out of 5.36 ratings
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  • 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
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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

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    Rating: 4 out of 5.36 ratings
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