Butternut Squash Soup with Sage

Butternut Squash Soup with Sage

40

"Swanson® Chicken Broth is mixed with sauteed golden squash, sweet apples, onions and seasonings for a silky-smooth soup that is decorated with fried sage leaves. "

Ingredients

45 m {{adjustedServings}} servings 257 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 51g
  • 16%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 754 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 minutes.
  2. Add broth. Heat to a boil. Cook over low heat 10 minutes. or until squash is tender.
  3. Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
  4. Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
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Reviews

40
  1. 49 Ratings

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WOW! This was so incredibly fantastic and creamy. The only change I had was instead of boiling the soup immediately after cooking the apples, onions, & squash in oil, I threw it in the crock pot...

This was a GREAT recipe! I did make a few changes though...I added 4 chopped cloves of Garlic and just a few pinches of Nutmeg. I will make this again for sure!

I don't care for Swanson broths, not much flavor and the salt and/or msg just dosn't get it for us. Used 'Imagine' chicken broth 1st time and only 1/8 tsp cayenne, used a squeeze of dark honey i...