[DRAFT]
| 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 163 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 4 g |
| Cholesterol | 16 mg |
| Sodium | 322 mg |
| Serving Size | 1 of 8 servings |
| Calories | 163 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 4 g |
| Cholesterol | 16 mg |
| Sodium | 322 mg |