Butternut Squash Soup

An excellent vegetable soup, test out this butternut squash soup recipe.

Products you'll need:

CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth

CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth

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  • 1 tbsp (15 mL) canola oil
  • 2 lb (908 g) large butternut squash, peeled, seeded, cut into 1” (2.5 cm) cubes
  • 2 Granny Smith apples, cored and sliced
  • 1 large onion, chopped
  • 1 tsp (5 mL) ground coriander
  • 1 pinch cayenne pepper
  • 1 box CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth
  • 1 tbsp (15 mL) butter or margarine
  • 12 fresh sage leaves


  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 wth sage leaves.

Recipe tips

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

Ratings & Reviews

  • Paula W.

    April 1, 2019

    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 ;)

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  • Kiera G.

    March 16, 2014

    Rating by Kiera

    This rating was left without a review.

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    (0) (0)

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Amount Per Serving
Calories 170
Fat 4.5 g
Sodium 370 mg
Carbohydrate 30 g
Dietary Fibre 5 g
Protein 2 g
Calcium 8 %DV
  • Three servings of vegetables
  • Excellent Source of fibre

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