Butternut Squash Soup with Sage

Name: Butternut Squash Soup with Sage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter or margarine; 1 kilograms butternut squash, peeled and seeded and cut into 1-inch cubes; 0 teaspoons cayenne pepper; 710 milliliters Swanson® Chicken Broth (regular, Natural or Certified Organic); 12 fresh sage leaves; 2 mediums Granny Smith apples, cored and sliced; 1 teaspoon ground coriander; 1 large onion, chopped; 1 Tbsp sugar; 1 Tbsp vegetable oil

You can never have too many soup recipes, so give Butternut Squash Soup with Sage a try. One serving contains 263 calories, 4g of protein, and 7g of fat. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. A mixture of butter, granny smith apples, ground coriander, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oil in saucepot over medium heat.

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Cooking Oil

Equipment you will use

Pot

Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 minutes.

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Red Pepper

Coriander

Apple

Squash

Onion

Sugar

Add broth.

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Broth

Heat to a boil. Cook over low heat 10 minutes. or until squash is tender.

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Squash

Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.

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Squash

Soup