Provided by Campbell's Kitchen
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 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, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
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.
This recipe has been added to the following public cookbooks:
Debbie's Collection of Great Recipes,
Kid-Friendly Soups,
Winter Dishes,
Sheila's Recipe Collection,
Soups and Stews
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ☆ ☆ ☆ | ittu22
01/18/09 10:55 AM | So-soIt took forever to prepare and I rates a "C" for taste. |
| ★ ★ ☆ ☆ ☆ | lemerle
01/17/09 07:18 PM | Prepare timeThe recipe claims to need 20 minutes for preparation. I dare anyone to prepare the ingredients in less than 45 minutes! |
| ★ ★ ★ ★ ★ | bratus4
11/24/08 04:25 PM | Butternut Squash Soup with SageWonderful and easy! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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