Butternut Squash Soup with Sage
Sautéed golden squash, sweet apple and onion simmer in chicken broth before being pureed to make a smooth and luscious soup that's loaded with incredible flavor. Using an immersion blender makes pureeing this soup easy. The prepared soup freezes and reheats beautifully, so you can even make it ahead and reheat just before serving, saving you time. See Recipe Tips to learn how.
Ingredients
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 apple, peeled, cored and sliced (about 2 cups)
1 large onion, chopped (about 1 cup)
1 tablespoon minced fresh sage leaves
4 cups Swanson® Chicken Broth
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 apple, peeled, cored and sliced (about 2 cups)
1 large onion, chopped (about 1 cup)
1 tablespoon minced fresh sage leaves
4 cups Swanson® Chicken Broth
Instructions
Heat the butter and oil in a 6-quart saucepot over medium heat. Add the squash, apples, onion and sage and cook until the vegetables are almost tender.
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.
Using an immersion blender, puree the squash mixture. Season to taste.
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.
Using an immersion blender, puree the squash mixture. Season to taste.
Butternut Squash Soup with Sage
Sautéed golden squash, sweet apple and onion simmer in chicken broth before being pureed to make a smooth and luscious soup that's loaded with incredible flavor. Using an immersion ble...
Directions
Print
Heat the butter and oil in a 6-quart saucepot over medium heat. Add the squash, apples, onion and sage and cook until the vegetables are almost tender.
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.
Using an immersion blender, puree the squash mixture. Season to taste.
Ingredients
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 apple, peeled, cored and sliced (about 2 cups)
1 large onion, chopped (about 1 cup)
1 tablespoon minced fresh sage leaves
4 cups Swanson® Chicken Broth
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