Prep time
10 MIN
Total time
45 MIN
An excellent vegetable soup, test out this butternut squash soup recipe.



  1. In saucepan, heat oil over medium heat; cook squash, apples and onion until almost tender. Add coriander and cayenne; cook, stirring, for 2 minutes.
  2. Add broth; bring to boil. Cook over low heat for 10 minutes or until squash is tender. Using slotted spoon, transfer squash mixture to food processor; cover and blend until smooth, adding enough cooking liquid to make desired consistency.
  3. In small skillet, heat butter; cook sage leaves until crisp. Transfer to paper towel, reserving butter in skillet. Divide soup among 4 bowls; drizzle with sage-flavoured butter. Garnish with sage leaves.

Recipe Tips

  • If desired,add a hint of ginger,cinnamon or nutmeg.
  • Season this delicious soup to taste with black pepper.

Recipe Made With

CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth

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Tell us what you think.


  • 4 Stars

    Good Soup

    I possibly would add a bit more cayenne pepper but it was a good soup and was easy to put together. The worst part about it was chopping the butternut squash ;)

    Paula W. | April 1, 2019

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  • 3 Stars

    Rating by Kiera

    This rating was left without a review.

    Kiera G. | March 16, 2014

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