Butternut Squash Soup With Sage

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Butternut Squash Soup With Sage to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Butternut Squash Soup With Sage, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 tablespoon vegetable oil
• 2 1/2 pounds butternut squash,
• peeled and seeded and cut into 1-
• inch cubes
• 2 medium Granny Smith apples,
• cored and sliced
• 1 large onion, chopped
• 1 tablespoon sugar
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 3 cups SwansonВ® Chicken
• Broth (regular, Natural Goodnessв
• „ў or Certified Organic)
• 1 tablespoon butter or margarine
• 12 fresh sage leaves

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat oil in saucepot over medium heat

Step 2: Technique & Execution

Add squash, apples and onion and cook until almost tender

Step 3: Technique & Execution

Stir in sugar, coriander and red pepper

Step 4: Technique & Execution

Cook and stir 2 minutes

Step 5: Technique & Execution

Cook over low heat 10 minutes. or until squash is tender

Step 6: Technique & Execution

Place cooked squash mixture in food processor, using a slotted spoon