Recipe by Campbell's Kitchen
"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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2 1/2 pounds
butternut squash, peeled and seeded and cut into 1-inch cubes
Granny Smith apples, cored and sliced
Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
butter or margarine
fresh sage leaves
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!
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.
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!
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.
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.
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.
Made this recipe for my Christmas party and it was a big hit! I wouldn't change a thing.
This was amazing. Only thing I did different was roast the butternut squash in the oven with olive oil, salt and pepper @ 475 for 35 min. Next time I may add some sage to that step. I also used one big fuji apple. I made a similar recipe from food and wine mag which used popcorn as a garnish, which was a big hit!
Update - I left some sage in the leftover soup, and the next day it was very sage-y! I had to cover it up with agave nectar. Even 2-3 sage leaves become very strong overnight.
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash Soup with Sage
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 64
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