This butternut squash soup has the sweetness of the squash balanced out by a gently savory note from sage and thyme. It’s a warming bowl of fall flavors.
I know it may seem like I have been having a bit of a soup habit recently, but it’s just at this time of year I find they are great to have as a nice lunch or as an appetizer/starter. They are also pretty easy to make and there are so many variations.
With a lot of root vegetables around just now, pretty much all of them can go in soup in some form or another, and butternut squash soup is a favorite with it’s silky-smooth texture and gently sweet flavor.
There is one slight issue in our house at the moment, though, and that is that my son seems to be going off soup. It used to be my go-to meal if he wasn’t feeling well and was one I mixed in to our lunches over the colder weather. However I think my enthusiasm for soup in the last few weeks might have been overkill for him. He is, after all, my son and likes variety.
It probably also doesn’t help that there was one in there he didn’t really like and he doesn’t forget easily (do any toddlers?). He will still take them, kind of, he just needs a little more persuading.
This soup was one I thought I might win him over with, and if nothing else was one I knew we would enjoy, and indeed he did seem to like it. Plus we certainly happily gobbled it down.
This tasty bowlful is a nice variation on a simple butternut squash soup with some apple in there, but the real thing that makes the difference is the fresh herbs. The sage in particular gives a savory edge to balance out the sweetness from the squash and apple.
It’s a great big bowl of fall flavor that’s nicely filling with a bit of bread on the side. Alternatively, serve it with some couscous mixed in, as I do for my son. It would make a great start to a Thanksgiving meal, or as we did, to make a cold day feel just that little bit warmer.
I might need to hold on my enthusiasm for this butternut squash soup until my son gets a bit back in to soups. Or I can just make it for us, it’s that good.
A deliciously smooth, almost velvety soup with a hint of sweetness and savory herbs.
- 1/2 tbsp butter 5g approx
- 1/2 tbsp oil
- 1/2 onion
- 17 1/2 oz butternut squash 500g, peeled weight
- 1/2 apple
- 1 tsp sage
- 1 tsp thyme
- salt and pepper
- 2 tsp flour
- 2 cups stock 500ml, veg or chicken
Heat butter and oil in a pan over a medium heat.
Dice onion and add to the pan. Cook, stirring occasionally, for around 2-3mins until starting to soften.
Meanwhile dice the squash and add to the pan as it is ready. Stir occasionally.
Peel and chop the apple and add to the pan.
Chop the sage and thyme and add to the pan along with some salt and pepper.
Once the squash and apple are starting to soften, only a few minutes more, add the flour to absorb and excess fat, then add the stock.
Bring to the boil and simmer for around 15mins until squash is cooked through, it should be tender to the knifepoint.
Remove from heat, blend and serve.
I find the easiest way to blend soups like this is with an immersion/stick blender (affiliate link).
Try these other soups perfect for fall:
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