0 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 Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 3 -4
Calories: 147 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- ½ tablespoon butter 5g approx
- ½ tablespoon oil
- ½ onion
- 17 ½ oz butternut squash 500g, peeled weight
- ½ apple
- 1 teaspoon sage
- 1 teaspoon thyme
- salt and pepper
- 2 teaspoon flour
- 2 cups stock 500ml, veg or chicken
Instructions
- 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.
Cup of Yum
Notes
- I find the easiest way to blend soups like this is with an immersion/stick blender (affiliate link).
Nutrition Information
Calories
147kcal
(7%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Cholesterol
5mg
(2%)
Sodium
651mg
(27%)
Potassium
641mg
(18%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
17970IU
(359%)
Vitamin C
37.9mg
(42%)
Calcium
87mg
(9%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 3-4
Amount Per Serving
Calories 147
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 5mg | 2% |
| Sodium | 651mg | 27% |
| Potassium | 641mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 17970IU | 359% |
| Vitamin C | 37.9mg | 42% |
| Calcium | 87mg | 9% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.