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Butternut Squash Soup

Butternut Squash Soup
Total Time

50 min.

Serving & Size

8 oz / 250 ml

Add To Pantry

The mild sweetness in this soup comes naturally from the butternut squash and sautéed onions. Finished with a touch of nutmeg for a spicy mellowness, it's a perfect cook-weather soup.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Vegetable Oil 10 mL 2 tsp
Onions, diced 135 g 4 1/2 oz
Garlic, chopped 10 mL 2 tsp
Campbell’s® Condensed Chicken Broth
1.5 L
48 oz
Water 1.5 L 48 oz
Butternut Squash, diced 1.68 kg 56 oz
Nutmeg, grated 10 mL 2 tsp
Instructions
1. Sauté onions and garlic in oil over medium heat. (Take care not to burn garlic).
2. Add broth, water, and squash. Heat to boiling and simmer for 30 minutes or until squash is soft.
3. Blend using a stick blender. Add boiling water if too thick. Stir in nutmeg.
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