Sautéed golden squash, sweet apple and onion simmer in chicken broth before being pureed to make a silky smooth soup that's loaded with incredible flavor. Serve it as an impressive first course or whenever you're craving a delicious soup!
cost per recipe: $8.90
The price is determined by the national average.
tablespoon vegetable oil
butternut squash (2-to 2 1/2-pounds), peeled, seeded and cut into 1-inch pieces (about 6 cups)
medium Granny Smith apple, peeled, cored and sliced (about 2 cups)
large onion, chopped (about 1 cup)
tablespoon minced fresh sage leaves
cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® 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.