Butternut squash and apple soup
A deliciously smooth, almost velvety soup with a hint of sweetness and savory herbs.
Servings: 3 (approx, or slightly more)
Calories: 147kcal
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Ingredients
- ½ onion
- 1 lb butternut squash peeled weight
- 1 tablespoon butter
- 1 apple small-medium, or a little less if large
- ½ tablespoon fresh sage chopped
- 1 teaspoon thyme fresh, or a little less if dry
- salt and pepper
- 2 teaspoon flour
- 2 cups light stock suggested vegetable or chicken
Instructions
- Dice the onion and peel, deseed and chop the squash in medium-sized chunks.
- Heat butter in a wide pot/pan over a medium heat. Add the onion and cook, stirring occasionally, for around 2-3 minutes until starting to soften.
- Meanwhile peel and chop the apple and finely chop the sage.
- Add the squash to the pot and cook another 3 - 5 minutes, then add the apple, sage and thyme and a little salt and pepper. Cover, reduce the heat slightly, and let the ingredients sweat a few minutes.
- 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.
- Cover and bring to the boil then reduce to a simmer. Cook for around 10 - 15 minutes until the squash is cooked through - it should be tender to the knifepoint.
- Remove from heat, blend the soup with an immersion blender or transfer to a large blender (if you transfer, take cake to let it cool a few minutes first as it should not be too hot when placing in a blender. If needed, reheat after). Serve or store until needed - it re-heats well.
Video
Notes
I find the easiest way to blend soups like this is with an immersion/stick blender (affiliate link).
Nutrition
Calories: 147kcal | Carbohydrates: 28g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 651mg | Potassium: 641mg | Fiber: 4g | Sugar: 8g | Vitamin A: 17970IU | Vitamin C: 37.9mg | Calcium: 87mg | Iron: 1.3mg
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