Holiday Apple Butternut Squash Soup

A creamy squash soup with apples and sweet potatoes is seasoned for cool weather with brown sugar and Chinese five-spice powder.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 227 Calories

Ingredients

• 2 tablespoons brown sugar
• 2 tablespoons butter
• salt and pepper to taste
• 2 carrots, diced
• 1 sweet potato, peeled and cubed
• 2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
• 2 pounds butternut squash - peeled, seeded and cut into 1-inch cubes
• 1 Gala apple - peeled, cored, and diced
• 0.25 cup chopped green onions
• 0.5 cup cream
• 0.5 cup dry white wine (such as Chardonnay)
• 0.25 teaspoon Chinese five-spice powder
• 0.25 cup cooked and crumbled bacon

Recipe Instructions

Step 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.

Step 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.

Step 3

Garnish with bacon and scallions.