Butternut Squash Soup with Sage

Name: Butternut Squash Soup with Sage
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 Servings
Ingredients: ½ teaspoon salt; ¼ teaspoon ground black pepper; 4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic); Pepperidge Farm® Golden Butter Distinctive Crackers; 1 tablespoon butter; 1 tablespoon vegetable oil; 1 butternut squash (about 2- to 2½-pounds), peeled, seeded and cut into 1-inch pieces (about 6 cups); 2 medium Granny Smith apples, cored and sliced (about 2 cups); 1 large onion, chopped (about 1 cup); 1 tablespoon ground sage

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Total: 45 min

Prep: 20 min
Cook: 25 min

Yield: 8 Servings

[DRAFT]

Total: 45 min

Prep: 20 min
Cook: 25 min

Yield: 8 Servings

Directions

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. Serve the soup with the crackers, if desired.