Butternut Squash Soup
- In saucepan,heat oil over medium heat; cook squash,apples and onion until almost tender. Add coriander and cayenne; cook,stirring,for 2 minutes.
- 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.
- 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 wth sage leaves.
- 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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