Butternut Squash Soup with Sage

Campbell's Butternut Squash Soup with Sage Recipe

Golden squash, sweet apple and onion simmer in chicken broth for a silky-smooth soup perfect for a casual dinner, or for a festive dinner's first course.

At a glance


20 min.


45 min.



Servings: about 1 cup each

Cook: 25 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

1 tablespoon butter
1 tablespoon vegetable oil
1 butternut squash (2- to 2 1/2-pounds), peeled, seeded and cut into 1-inch pieces (about 6 cups)
2 medium Granny Smith apples, peeled, cored and sliced (about 2 cups)
1 large onion, chopped (about 1 cup)
1 tablespoon ground sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

How to Make It

  • 1

    Heat the butter and oil in a 6-quart saucepot over medium heat. Add the squash, apples, onion, sage, salt and black pepper and cook until the vegetables are almost tender.

  • 2

    Stir the broth in the saucepot. Heat to a boil. Reduce the heat to low and cook for 10 minutes or until the squash is tender.

  • 3

    Using an immersion blender, puree the squash mixture.

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Recipe Nutritional Information

Made With

Swanson Certified Organic Chicken Broth Swanson Chicken Broth Swanson Natural Goodness Chicken Broth


106 104 106


4g 4g 3g


1g 1g 1g


4mg 6mg 4mg


439mg 594mg 449mg


19g 19g 19g


3g 3g 3g


2g 2g 2g


225%DV 225%DV 225%DV


21%DV 21%DV 21%DV


6%DV 6%DV 6%DV


5%DV 5%DV 6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Serving Suggestion: Top each serving with a swirl of crème fraîche, toasted pumpkin seeds and/or fresh sage leaves .
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