Butternut squash soup with celery and sage is my new favourite healthy meal.
Reasons to put this recipe to the top of your “mid-week tea” list or even your “recipes to make for the freezer” list, right now:
- It’s chocker with lots of healthy vegetables.
- It fills you up in next to no time.
- And it looks amazing with all those vibrant greens from the celery and sage shining through. What’s not to love about this soup?
My favourite thing about preparing a butternut squash soup is the baking of the butternut. Just chop in half, remove the seeds, drizzle on some oil and pop in the oven for around an hour. It fills the house with the most amazing smell and looks incredible once it’s done.
So yummy! Baking the squash without peeling it means that the skin comes away from the flesh with no hassle, so this really is an easy peasy dish.
I’ve recently been focusing on creating recipes that are tasty as well as healthy, mainly to help myself trim up but also to try and take my blog in the healthy living direction.
So for the last few weeks I have been making salads and soups, which I hope are a little more interesting than your average healthy meal….and by that I mean its not all lettuce and spinach. So there’s lots of colourful salad pictures building up on my Instagram account and I’ve been trying out various healthy apps and even signed up to a food subscription service. This means I can track and take control my health and food intake a little better. Feedback to follow soon.
Soups are a great way to kick start healthy eating as they are high in nutritious ingredients and don’t tend to be too stodgy or too high in fat.
I also find that the liquid consistency of soups helps fill me up quicker than solid foods so I actually take in fewer calories. This being said my current intake of food seems to be going in peaks and troughs at the minute. Through the week it tends to be quite healthy but the weekends are little trickier; especially with all the food festivals that are happening in our locality at the moment. A couple of weekends ago Ben and I went to the foodies festival at Tatton Park. It was a great day despite the weather, which was grey and rainy and so we got very muddy and wet. But whats a festival without a bit of mud? So we squished and slipped our way around all the amazing stalls and watched a couple of cooking demonstration. Little Miss Meat free and Jane Devonshire each gave a great demo; definitely going to try out their recipes at some point. Anyway we ate our body weight in delicious foods in an attempt to make sure we didn’t miss out on anything 🙂
Last weekend was a food festival at our local garden centre/deli; another amazing day with amazing food and this time the weather was so sunny we actually complained it was too hot (typical Brits eh). So here’s hoping that this weekends festival will top the bill with weather that’s just right (not likely but you never know)….. The Yorkshire dales food festival is on all weekend with demonstrations from the Hairy Bikers and James Martin. I am a massive fan of James, so we have tickets for one of his Sunday demos. I absolutely cannot wait 🙂
In the meantime I’ll be stocking up my freezer with plenty of soups and this butternut squash soup recipe is top of the list. I like to finish mine off with chopped pistachios and a crumble of feta – divine!!
Butternut Squash Soup with Celery and Sage
1 large butternut squash – 1600g (raw whole weight)
2 tbsp olive oil
2 large onions chopped
2 cloves garlic finely chopped
2 sticks of celery chopped
1 tsp dried oregano
750ml vegetable stock
Fresh sage leaves (5) stalks removed and roughly chopped
Water to add if required
Salt and pepper to season
Pistachios and feta to top (optional)
Preheat the oven to 180°C. Halve the butternut squash – you’ll need a large knife for this and a little bit of patience. Scoop out the seeds, place on a baking tray and drizzle with a tbsp of olive oil. Place the squash in the oven and bake for around 1 hour. Check regularly, the squash will be cooked when it starts to caramelise and the tip of a knife can be pressed easily in to the flesh. Once cooked remove from the oven and set to one side to cool.
After the squash has been cooking for 30 minutes or so the rest of the soup can be prepared. Heat up the remaining tbsp of oil in a large pan or casserole dish. Add the chopped onion and garlic and fry gently for 5 minutes or until slightly caramelised. Next add the celery, oregano and black pepper. Combine well and then pour over the vegetable stock and bring to a gentle simmer. Simmer for 20 minutes.
Whilst the soup is cooking remove the skin from the cooling squash. This can be done by either peeling the skin away or by scooping out the flesh with a spoon. Once the skin is completely removed chop the squash into chunks and added to the soup. Then add the fresh sage and stir well.
Next transfer the soup to a blender and blitz until smooth. This is best done in batches to avoid over filling the blender.
Tip: don’t add all the stock at once. Add gradually whilst blending until the desired consistency is achieved. If all the stock is used and the soup is still too thick; extra tap water can be added. A good consistency is when the soup just coats the back of a spoon.
Finally pass the blended soup through a sieve, taste and add salt and pepper if required. If serving immediately reheat gently in a pan but do not boil. Serve in bowls and top with chopped pistachios and crumbled feta cheese if desired.
If storing for another day do not reheat. Transfer to sealable containers and keep in the fridge for up to 3 days or in the freezer for up to 1 month.