Butternut Squash Soup with Sage

Prep time
20 MIN

Total time
45 MIN

Serves
8

Butternut squash, sweet apple and onion are pureed to make a smooth and luscious butternut squash soup that's loaded with incredible flavour.

Ingredients

1 tbsp 15 mL butter
1 tbsp 15 mL 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 tbsp 15 mL minced fresh sage leaves
4 cups 1 L CAMPBELL’S® Ready to Use Chicken Broth

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 with salt and pepper.

Serving Suggestion: Top each serving with a swirl of crème fraîche, toasted pumpkin seeds and/or additional fresh sage leaves.
Make Ahead: Prepare as directed. Cool completely. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month. If frozen, thaw overnight in the refrigerator before re-heating. To re-heat, pour the butternut squash sage soup into a saucepot and heat until hot, stirring occasionally.