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.
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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