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