Butternut Squash Soup with Apples and Sage

Butternut Squash Soup with Apples and Sage

"Golden squash, sweet apple and onion simmer in chicken broth for a silky-smooth soup perfect for a casual dinner, or for a festive dinner's first course."
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Ingredients

45 m servings 125 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 640 mg
  • 26%

Based on a 2,000 calorie diet

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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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Directions

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  1. Heat the butter and oil in a 6-quart saucepot over medium heat. Add the squash, apples, onion, sage, salt and black pepper and cook until the vegetables are almost tender.
  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.
  3. Using an immersion blender, puree the squash mixture.

Footnotes

  • Serving Suggestion: Top each serving with a swirl of crème fraîche, toasted pumpkin seeds and/or fresh sage leaves .

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