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Source: Swanson's Simply Delicious Cookbook

Butternut Squash Soup with Sage
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Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
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1 tbsp. Vegetable Oil
2 1/2 lb. butternut squash, seeded and cut into 1" cubes
2 medium Granny Smith apples, cored and sliced
1 large onion, chopped (1 cup)
1 tbsp. sugar
1 tsp. ground coriander
1/4 tsp. cayenne pepper
3 cups Swanson® Chicken Broth, or Natural Goodness Chicken Broth
1 tbsp. butter or margarine
12 sage leaves

HEAT oil in saucepot. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and pepper. Cook and stir 2 min.

ADD broth. Heat to a boil. Cook over low heat 10 min. or until squash is tender.

PLACE cooked squash mixture in food processor bowl, using a slotted spoon. Cover and process until smooth, adding enough cooking liquid to make soup of desired consistency.

HEAT butter in small skillet. Add sage and fry until crisp. Remove and drain on paper towels. Ladle soup into bowls. Drizzle with sage butter and garnish with sage leaves.

To save time, do not peel squash before cooking and pureeing.

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