This butternut squash soup has the sweetness of the squash balanced out by a savory note from sage and thyme. A warming bowl of fall flavors.
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5 from 6 votes

Butternut squash soup with apple, sage and thyme

A deliciously smooth, almost velvety soup with a hint of sweetness and savory herbs.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer/Starter
Cuisine: American
Keyword: butternut squash soup, fall recipe
Servings: 3 -4
Calories: 147kcal
Author: Caroline's Cooking


  • 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).


Calories: 147kcal | Carbohydrates: 28g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 651mg | Potassium: 641mg | Fiber: 4g | Sugar: 8g | Vitamin A: 359.4% | Vitamin C: 45.9% | Calcium: 8.7% | Iron: 7.1%