Butternut Squash Soup With Apple, Sage And Thyme – a delicious recipe with Butter, Oli, Onion, weight, Apple, Fresh Sage. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat butter and oil in a pan over a medium heat. Dice onion and add to the pan. Cook, stirring occasionally, for around 2-3 minutes until onion starts to soften.
2
Meanwhile, dice squash and add to the pan as it is ready. Stir occasionally.
3
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.
4
Once the squash and apple are starting to soften (only a few minutes more), add the flour to absorb any excess fat, then add the stock. Bring to the boil and simmer for around 15 minutes until squash is cooked through. It should be tender when pierced with a knife.
5
Remove from heat, blend (carefully!) and serve.
3280
kcal
Calories
351
g
Fat
9
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 Tablespoons Butter, 1/2 Tablespoons Oli, 1/2 whole Onion, 17-1/2 ounces, weight (approximately) Peeled Butternut Squash, and more.
Yes, Butternut Squash Soup With Apple, Sage And Thyme falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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