SAGE AND THYME BUTTERNUT SQUASH SOUP
Butternut Squash Soup with Sage and Thyme is a warm, nourishing dish that provides the perfect warmth on very cold days. It has that roasted butternut squash, so it melts in the mouth, so full of earthy smells of sage and thyme that pack a big bowl full of warmth and flavour. It’s very healthy and very simple to prepare, so it is an excellent option for a quick lunch or light dinner. This recipe is very rich in vitamins and minerals; it’s very easy to prepare, which has been done using a vegan method that uses vegetable broth. Sage and thyme butternut squash soup is just suitable for a healthy meal that’s also nourishing, with the sweetness of undertones of herbs in the butternut squash soup.
RECIPE CATEGORY
Lunch, Dinner, Snack, Entrée, Appetiser
SERVING SIZE
1
CUISINE
American, British, Mediterranean
PREPARATION / TECHNIQUES
Simmer, Sauté, One-Pot Wonders, 5 Ingredients or Less
OCCASION / HOLIDAY
Fall, Winter, Thanksgiving, Christmas, Family Dinner, Weeknight Meal, Potluck, Winter Comfort Food
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Vegetarian, Low Fat, Gluten-Free, Kid-Friendly, Healthy, Quick & Easy, Kosher, Low Sodium
DISH TYPE
Soup / Stew
INGREDIENTS FOR SAGE AND THYME BUTTERNUT SQUASH SOUP
- 200g butternut squash, cubed
- 1 sprig fresh sage
- 1 sprig fresh thyme
- 1 clove garlic, minced
- 250 ml vegetable broth
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 110
- Carbohydrates: 25g
- Protein: 2g
- Fat: 3g
- Fibre: 4g
- Sodium: 150mg
PREPARATION OF SAGE AND THYME BUTTERNUT SQUASH SOUP
- Prepare the butternut squash: Start by chopping the butternut squash, peeling it, and cubing it. This will result in faster cooking.
- Sauté aromatics: Grease a medium-sized pot with olive oil over a medium fire. Chop garlic and sauté for 1-2 minutes or until fragrant.
- Cook the squash: Place the cubed butternut squash in the pot first, and then add vegetable broth. Add to the pot with it, and leave simmering.
- Add herbs: Add sprigs of sage and thyme to the pot. Add salt and pepper to taste. Let this soup simmer for about 15-20 minutes until the squash is very soft.
- Blend and serve: Remove the sage and thyme sprigs. Puree soup in a blender or with one attached to your pot until very smooth and creamy. Taste and adjust the seasoning if desired. Serve this soup hot.
PREP TIME
10 minutes
COOKING TIME
20 minutes
TIPS FOR SAGE AND THYME BUTTERNUT SQUASH SOUP
- Cut the butternut squash into smaller cubes to help it cook faster.
- For enhanced flavour, roast the squash in the oven with some olive oil before adding it to the soup.
- For a creamier texture, add a splash of coconut milk or almond milk after blending.
- You can substitute dried sage and thyme if fresh herbs aren’t available, but fresh herbs provide a more vibrant flavour.
- One might top it with roasted pumpkin seeds as a garnish or add some olive oil to give the soup a finishing flair.
VARIATIONS
- Add to this a pinch of ground nutmeg or cinnamon to add sweetness and spiced flavour.
- One can add cooked chickpeas or white beans to the soup before blending to make it richer in proteins.
- You can add some playfulness in texture by topping it with crispy bread or toasted croutons.
- Use other seasonal squash for replacement, such as acorn or kabocha squash.
- One may, however, top it off with a dollop of sour cream or Greek yoghurt should the urge take it.
PREPPING AND STORAGE
- Fridge: Transfer the soup leftovers to a bowl. Set in the chiller. Consumes within 3 days. Reheat through microwave or pan.
- Freezing: Cool the soup completely and freeze. Store for up to 2 months in a freezer-safe container. Refrigerate overnight, then serve over the stovetop.