Butternut squash & sage soup

This vibrant orange pumpkin blend is a healthy way to warm up – served with herbs and a drizzle of honey

  • Prep:20 mins
    Cook:40 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 130
  • fat 4g
  • saturates 1g
  • carbs 21g
  • sugars 14g
  • fibre 5g
  • protein 3g
  • salt 0.5g


  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 onions, chopped
  • 2 tbsp chopped sage
  • 1.4kg peeled, deseeded butternut squash - buy whole squash and prepare, or buy bags of ready-prepared
  • 1 tbsp clear honey
  • 1½ l vegetable stock
  • bunch chives, snipped, and cracked black pepper, to serve


As a canapé
Try serving this soup in individual espresso soups with pancetta dipping soldiers- see 'goes well with' for the recipe.


  1. 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.

  2. 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.

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