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

Prep

20 min.

Total

45 min.

Serves

8

Servings: about 1 cup each

Cook: 25 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® 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 or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

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