Provided by Campbell's Kitchen
HEAT oil in a 6-qt. saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir for 2 min.
ADD broth. Heat to a boil. Reduce heat to low. Cook for 10 min. or until tender.
PLACE half squash mixture with slotted spoon into an electric blender container or food processor. Cover and blend until smooth. Repeat with remaining squash mixture. Add additional cooking liquid to make soup of desired consistency.
HEAT butter in 8” skillet over medium heat. Add sage leaves and cook until crisp. Remove and drain on paper towels. Divide soup among 4 serving bowls. Drizzle each bowl with some sage butter and top with 3 fried sage leaves. Serve with crackers.
This recipe has been added to the following public cookbooks:
Thanksgiving,
Fall Vegetables
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
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.
ADVERTISEMENT
