Holiday Apple Butternut Squash Soup recipe

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Ingredients

2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
2 pounds butternut squash - peeled, seeded and cut into 1-inch cubes
2 carrots, diced
1 sweet potato, peeled and cubed
1 Gala apple - peeled, cored, and diced
2 tablespoons butter
2 tablespoons brown sugar
½ cup dry white wine (such as Chardonnay)
½ cup cream
¼ teaspoon Chinese five-spice powder
salt and pepper to taste
¼ cup cooked and crumbled bacon
¼ cup chopped green onions

Nutrition Info

227.4 calories
carbohydrate: 27.6 g
cholesterol: 35.4 mg
fat: 11.1 g
fiber: 4 g
protein: 4.5 g
saturatedFat: 6.1 g
servingSize: -
sodium: 448.5 mg
sugar: 10 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine Swanson® Chicken Broth, squash, carrots, apple, and butter in stock pot. Bring to a boil over medium-high heat, reduce heat to low and simmer until vegetables and apple are soft, about 20 minutes. Remove from heat. Puree mixture using an immersion blender or potato masher.

  2. Stir in white wine, cream, brown sugar, and five-spice powder. Place pot over low heat and simmer until heated through, stirring constantly, about 10 minutes.

  3. Garnish with bacon and scallions.

Recipe Yield

8 servings

Recipe Note

Swanson® Chicken Broth with butternut squash, sweet potato, carrots and apple stewed into a flavor-forward soup giving that wonderful feeling of fall and the holidays.

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