BUTTERNUT SQUASH & SAGE SOUP RECIPE | BBC GOOD FOOD
This vibrant orange pumpkin blend is a healthy way to warm up - served with herbs and a drizzle of honey
Provided by Good Food team
Categories Lunch, Soup
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Melt the oil and butter in a large saucepan or flameproof casserole. Add the onions and sage, and gently cook until really soft – about 15 mins. Tip in the squash and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer and cook until the squash is tender.
- Let the soup cool a bit so you don’t burn yourself, then whizz until really smooth with a hand blender, or in batches in a blender. Season to taste, adding a drop more stock or water if the soup is too thick. Reheat before serving, sprinkled with chives and cracked black pepper.
Nutrition Facts : Calories 130 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 5 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.5 milligram of sodium
CREAMY BUTTERNUT SQUASH & SAGE SOUP RECIPE: HOW TO MAKE IT
I recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth. —Nithya Kumar, Davis, California
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper., Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.
Nutrition Facts : Calories 255 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 659mg sodium, CarbohydrateContent 36g carbohydrate (10g sugars, FiberContent 6g fiber), ProteinContent 3g protein. Diabetic Exchanges 3 fat
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