Butternut Squash Soup with Sage38 Reviews
- Prep: 20 min
- Cook: 25 min
- Ready In: 45 min
“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. ” - by Campbell's Kitchen
Original recipe yields 4 servings
- 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.
- Add broth. Heat to a boil. Cook over low heat 10 minutes. or until squash is tender.
- 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.
- 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.
Amount Per Serving (4 total)
- 257 cal
- 7.2 g
- 51 g
Based on a 2,000 calorie diet
Reviews (38)Rate This Recipe
"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 overn..." See moreight. SO DELICIOUS!"
"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!..." See more"
"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 instead..." See more of sugar and added a bit of lemon juice at the end. 2nd time used 'Wolfgang Puck' chicken broth and used Jonagold apples instead of Granny Smith. WOW to both! Now I make it often and either way and just keep trying different spices and amounts. "
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