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|
|1 box (900 mL)||CAMPBELL’S® Organic Vegetable Broth|
|1 tbsp (15 mL)||butter or margarine|
|12||fresh sage leaves|
1. If desired, add a hint of ginger, cinnamon or nutmeg.