Butternut Soup

45 min 6 servings

3 Tbsp Lurpak butter
1 onion, peeled and diced
1 large butternut squash, peeled, seeded and cubed
4 medium carrots, peeled and diced
2 stalks celery, sliced
1 small apple, peeled, cored and cubed
4 cups vegetable or chicken stock
Salt & pepper to taste
1/2 tsp ground nutmeg
1 cup cream
Handful of sage
3 Tbsp butter

Butternut Soup


Melt the butter in a large pot over medium-high heat. Add in onion and saute for 5 minutes, until onions are soft and translucent. Add in butternut squash, carrots, celery, apple and vegetable stock. Season with salt, nutmeg and black pepper. Bring to a boil.

Reduce heat to medium-low and simmer for 15 to 20 minutes, until all vegetables are tender. Puree using an immersion blender, or transfer in batches to a food processor or blender. Blend until smooth. Stir in heavy cream and serve hot.

For the garnish:
Heat the final 3 tbsp of butter until foamy. Add the sage leaves and cook them until crispy and the butter begins to brown. Drain the sage leaves on paper towel and garnish the soup with a few crispy leaves.

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