Butternut squash and sage soup

soupSo post London Marathon injury, I’m now in recovery and trying to get back to running but decided to give a little healthy comfort eating a try and having sampled the Butternut squash and sage soup in Pret recently, I thought I’d give it a whirl.

I read a few different recipes and took a few things from each… here is my soup recipe:



Half or 523g Butternut Squash, cubed and roasted

3 tsp Olive oil

2 Celery stalks, cut into chunks

4 Garlic cloves, crushed

600-700ml Stock, made with a Knorr chicken stock cube

Salt and pepper to taste



  1. Pre heat the oven (fan assisted) to 180 degrees
  2. Cut the butternut squash in half, cut off the skin (or peel with a potato peeler) and cube
  3. Put butternut squash in an oven tray with 2 tsp of Olive oil and salt and pepper to taste
  4. Roast for 30-40 minutes until soft and slightly browned on the edges
  5. Whilst the butternut squash is in the oven… put a saucepan on a medium heat
  6. Chop the celery and lightly fry with 1 tsp of Olive oil
  7. Crush the garlic into the pan and stir gently
  8. Boil the kettle and make 600-700ml of stock, I used chicken but you could use vegetable if desired
  9. Add half to the saucepan
  10. Simmer gently for 50-10 minutes
  11. Take off the heat , put into a blender (or use a hand held blender) until smooth
  12. Remove the butternut squash from the oven and add half to the mixture in the blender and blend
  13. Add the remaining butternut squash and stock and blend
  14. Pour into bowls and enjoy!

This makes two good sized portions, so a lovely autumn warmer for two or dinner with a lunch for the next day!  Hooray!


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