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Butternut Squash Soup with Sage

An image of prepared Butternut Squash Soup with Sage made with butternut squash, Granny Smith, onion, sage and Swanson® Chicken Broth.
  • prep time: 20 min
  • total time: 45 min
  • serves: 8 people

Butternut squash, sweet apple and onion simmer before being pureed to make a smooth and luscious butternut squash soup that's loaded with incredible flavor. Rather than using roasted butternut squash, we sauté the squash with the other ingredients and sage.  Using an immersion blender makes pureeing this soup easy.  The prepared butternut squash sage soup freezes and reheats beautifully, so you can even make a batch ahead and reheat just before serving, saving you time.  See Tips to learn how.

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 butternut squash (2-to 2 1/2-pounds), peeled, seeded and cut into 1-inch pieces (about 6 cups)
  • 2 medium Granny Smith apple, peeled, cored and sliced (about 2 cups)
  • 1 large onion, chopped (about 1 cup)
  • 1 tablespoon minced fresh sage leaves
  • 4 cups Swanson® Chicken Broth or Organic Chicken Broth or 33% Less Sodium Chicken Broth

Instructions

  • Tips

    • Serving Suggestion: Top each serving with a swirl of crème fraîche, toasted pumpkin seeds and/or additional fresh sage leaves.
    • Make Ahead: Prepare as directed.  Cool completely.  Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.  If frozen, thaw overnight in the refrigerator before re-heating.  To re-heat, pour the butternut squash sage soup into a saucepot and heat until hot, stirring occasionally.
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Using an immersion blender, puree the squash mixture.  Season to taste with salt and pepper.

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Made With

Calories 114
Total Fat 3 g
Sat. Fat 1.0 g
Trans Fat 0 g
Cholesterol 4 mg
Sodium 446 mg
Total Carb 20 g
Dietary Fiber 3 g
Sugar 8 g
Protein 1 g
Vitamin D 0 %DV
Calcium 6 %DV
Iron 6 %DV
Potassium 10 %DV
Calories 114
Total Fat 3 g
Sat. Fat 1.0 g
Trans Fat 0 g
Cholesterol 4 mg
Sodium 291 mg
Total Carb 20 g
Dietary Fiber 3 g
Sugar 8 g
Protein 1 g
Vitamin D 0 %DV
Calcium 5 %DV
Iron 5 %DV
Potassium 10 %DV
Calories 116
Total Fat 3 g
Sat. Fat 1.0 g
Trans Fat 0 g
Cholesterol 4 mg
Sodium 301 mg
Total Carb 20 g
Dietary Fiber 3 g
Sugar 8 g
Protein 2 g
Vitamin D 0 %DV
Calcium 5 %DV
Iron 5 %DV
Potassium 10 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.