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Butternut Squash Soup with Apples and Sage

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"Golden squash, sweet apple and onion simmer in chicken broth for a silky-smooth soup perfect for a casual dinner, or for a festive dinner's first course."
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45 m servings 125 cals
Original recipe yields 8 servings (8 cups)


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  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.


  • Serving Suggestion: Top each serving with a swirl of crème fraîche, toasted pumpkin seeds and/or fresh sage leaves .

Nutrition Facts

Per Serving: 125 calories; 3.6 g fat; 24.5 g carbohydrates; 3 g protein; 6 mg cholesterol; 640 mg sodium. Full nutrition

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