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Butternut Squash Soup with Sage

Butternut Squash Soup with Sage

"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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45 m servings 257 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 51g
  • 16%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 754 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 40
  1. 49 Ratings

Most helpful positive review

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...

Most helpful critical review

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. ...

Most helpful
Most positive
Least positive

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...

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 i...

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 h...

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...

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

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 mak...

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 ...

This soup is amazing!!! I sautee the sage leaves in butter until they are crisp, and cool them on paper towels...they are exquisite!!! It is delicious!!!! I myself do not like coriander, so I om...