Butternut squash, sweet apple and onion simmer before being pureed to make a smooth and luscious butternut squash soup that's loaded with incredible flavor. Rather than using roasted butternut squash, we sauté the squash with the other ingredients and sage. Using an immersion blender makes pureeing this soup easy. The prepared butternut squash sage soup freezes and reheats beautifully, so you can even make a batch ahead and reheat just before serving, saving you time. See 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 or Organic 100% Natural Chicken Broth or Natural Goodness Lower Sodium Chicken Broth
Instructions
-
Tips
- Serving Suggestion: Top each serving with a swirl of crème fraîche, toasted pumpkin seeds and/or additional fresh sage leaves.
-
Step 1
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.
-
Step 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.
-
Step 3
Using an immersion blender, puree the squash mixture. Season to taste with salt and pepper.
