Butternut Squash Soup with Sage

Butternut Squash Soup with Sage

40 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Recipe by  Campbell's Kitchen

“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. ”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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)

Rate This Recipe
lissasista
24

lissasista

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 overnight. SO DELICIOUS!

Amber_in_PDX
12

Amber_in_PDX

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!

Shari
12

Shari

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 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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 257 cal
  • 13%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 51 g
  • 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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