Butternut Squash Soup with Sage Recipe - Allrecipes.com
Butternut Squash Soup with Sage Recipe
  • READY IN 45 mins

Butternut Squash Soup with Sage

Recipe by  

"Swanson® Chicken Broth is mixed with sauteed golden squash, sweet apples, onions and seasonings for a silky-smooth soup that is decorated with fried sage leaves. "

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 minutes.
  2. Add broth. Heat to a boil. Cook over low heat 10 minutes. or until squash is tender.
  3. 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.
  4. Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
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Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2010

WOW! This was so incredibly fantastic and creamy. The only change I had was instead of boiling the soup immediately after cooking the apples, onions, & squash in oil, I threw it in the crock pot overnight. SO DELICIOUS!

 
Most Helpful Critical Review
Dec 26, 2008

Honestly, this came out terrible for me. I'm not sure if the 1 inch cubes should have been smaller. I'm not sure if the cayenne pepper that dominated the taste was necessary. I have no idea. Only 1 person at my dinner liked it, and that person was not me. I hope this recipe comes better for anyone reading this, but I followed the recipe and it was not good. I'm sorry, I love cooking and most recipes I read on AllRecipes are good, but this one did not come out good at all.

 
Nov 16, 2009

This was a GREAT recipe! I did make a few changes though...I added 4 chopped cloves of Garlic and just a few pinches of Nutmeg. I will make this again for sure!

 
Oct 13, 2009

I don't care for Swanson broths, not much flavor and the salt and/or msg just dosn't get it for us. Used 'Imagine' chicken broth 1st time and only 1/8 tsp cayenne, used a squeeze of dark honey instead of sugar and added a bit of lemon juice at the end. 2nd time used 'Wolfgang Puck' chicken broth and used Jonagold apples instead of Granny Smith. WOW to both! Now I make it often and either way and just keep trying different spices and amounts.

 
Jan 12, 2009

Fantastic! We had this at our Christmas dinner and everyone ate it, even the preschooler and toddler. My husband didn't care for the sage butter, but since that's added to each bowl to taste he left it out in later bowls. He also hates squash in general but liked this. We served it again last week when we had dinner with friends and it was a huge hit. It's now on regular rotation. The only changes we made were because the pantry was low: boullion & water instead of broth; McIntosh apples and therefore slightly reduced sugar; and since I didn't have sage leaves I melted a bunch of butter in a skillet, put in a tablespoon of rubbed dry sage, simmered for a minute, and then strained the butter.

 
Jan 04, 2010

Wow! We served this recipe for company, never having made it before, and for someone we later found out, doesn't like squash soup. She really liked it and asked for the recipe. We also had extra and shared it with a nieghbour who absolutely raves about it and also asked for the recipe! Thank-you so much for sharing this wonderful recipe. We're going to serve it again for New Year's Eve supper. Yummm.

 
Dec 15, 2008

Made this recipe for my Christmas party and it was a big hit! I wouldn't change a thing.

 
Sep 28, 2011

Amazing!!! I loved this soup. I added one sweet potato and it was great! I also put the Onion, apple, butternut squash and sweet potato in the oven to roast a bit for a nice taste. I will be making this a lot this fall. :D Also, I cooked the sage in the soup and chopped it up with the soup blender instead of putting it on top of soup at the end. I think I added 4-5 leaves. And sprinkling toasted pumpkins seeds on top is a nice touch

 

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Nutrition

  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 51 g
  • 16%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 8.1 g
  • 32%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 754 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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