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Butternut Squash Soup With Sage

Servings 4
Prep Time 20 minutes
Cook Time 25 minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 2 1/2 pounds butternut squash peeled and seeded and cut into 1-inch cubes
  • 2 medium Granny Smith apples cored and sliced
  • 1 large onion chopped
  • 1 tablespoon sugar
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 3 cups Swanson chicken broth regular, Natural Goodness or Certified Organic
  • 1 tablespoon butter OR margarine
  • 12 fresh sage leaves

Instructions

  • Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and cayenne 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.