[DRAFT]
Save Recipe Print
Butternut Squash Soup with Sage
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
8 Servings
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
8 Servings

Ingredients

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Green Cauldron Broccoli Soup

Recipe courtesy of Nancy Fuller

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Apple Butternut Squash Soup

Recipe courtesy of Sandra Lee

Butternut Squash Soup

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword