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
Servings: 3 -4
- 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.
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%