Cooking with Campbell’s #Campbells85th


Butternut Squash Soup

I love the wide selection Campbell’s offers – from protein-rich lentil soups to curried cauliflower, there are a huge variety of options for vegetarians! The best part? Each soup tastes deliciously home made!

This butternut squash soup is one of my favorites – it’s perfect for all the fall colors and warms up the soul.


1 tbsp (15 mL) canola oil
2 lb (1 kg) large butternut squash, peeled, seeded, cut into 1” (2.5 cm) cubes
2 Granny Smith apples, cored and sliced
1 large onion, chopped
1 tsp (5 mL) ground coriander
Pinch cayenne pepper
1 box (900 mL) CAMPBELL’S® Organic Vegetable Broth
1 tbsp (15 mL) butter or margarine
12 fresh sage leaves


1. In saucepan, heat oil over medium heat; cook squash, apples and onion until almost tender. Add coriander and cayenne; cook, stirring, for 2 minutes.2. Add broth; bring to boil. Cook over low heat for 10 minutes or until squash is tender. Using slotted spoon, transfer squash mixture to food processor; cover and blend until smooth, adding enough cooking liquid to make desired consistency.3. In small skillet, heat butter; cook sage leaves until crisp. Transfer to paper towel, reserving butter in skillet. Divide soup among 4 bowls; drizzle with sage-flavoured butter. Garnish wth sage leaves.

Recipe Tips

1. If desired, add a hint of ginger, cinnamon or nutmeg.

Cooking with Campbell’s #Campbells85th

Just the right mood for Christmas with #MyCANVAS Holiday Collection from @CanadianTire

Cooking with Campbell’s #Campbells85th

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