Holiday Apple Butternut Squash Soup
Description
A creamy squash soup with apples and sweet potatoes is seasoned for cool weather with brown sugar and Chinese five-spice powder.
Ingredients
•
2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
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2 pounds butternut squash - peeled, seeded and cut into 1-inch cubes
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2 carrots, diced
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1 sweet potato, peeled and cubed
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1 Gala apple - peeled, cored, and diced
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2 tablespoons butter
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2 tablespoons brown sugar
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1/2 cup dry white wine (such as Chardonnay)
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1/2 cup cream
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1/4 teaspoon Chinese five-spice powder
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salt and pepper to taste
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1/4 cup cooked and crumbled bacon
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1/4 cup chopped green onions
Directions
1
Combine Swanson® Chicken Broth, squash, carrots, apple, and butter in stock pot. Bring to a boil over medium-high heat; reduce heat to low and simmer until vegetables and apple are soft, about 20 minutes. Remove from heat. Puree mixture using an immersion blender or potato masher.
2
Stir in white wine, cream, brown sugar, and five-spice powder. Place pot over low heat and simmer until heated through, stirring constantly, about 10 minutes.
3
Garnish with bacon and scallions.