Description
This butternut squash soup has the sweetness of the squash balanced out by a savory note from sage and thyme. A warming bowl of fall flavors.
Ingredients
- ½ Tablespoons Butter
- ½ Tablespoons Oli
- ½ whole Onion
- 17-½ ounces, weight (approximately) Peeled Butternut Squash
- ½ whole Apple
- 1 teaspoon Fresh Sage
- 1 teaspoon Fresh Thyme
- Salt And Pepper, to taste
- 2 teaspoons Flour
- 2 cups Stock, Suggest Chicken Or Vegetable
- ½ Tablespoons Butter
- ½ Tablespoons Oli
- ½ whole Onion
- 17-½ ounces, weight (approximately) Peeled Butternut Squash
- ½ whole Apple
- 1 teaspoon Fresh Sage
- 1 teaspoon Fresh Thyme
- Salt And Pepper, to taste
- 2 teaspoons Flour
- 2 cups Stock, Suggest Chicken Or Vegetable
Preparation
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.
Meanwhile, dice 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 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.
Remove from heat, blend (carefully!) and serve.
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