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Butternut Squash Soup With Sage

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Campbell's Kitchen
Related tags
main-dish soups nut free passover lunch
Nutrition per serving    (USDA % daily values)
CAL
142
FAT
14%
CHOL
0%
SOD
3%

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Ingredients for 4 servings

1 tablespoon vegetable oil

1 butternut squash (about 2- to 2 1/2-pounds), peeled, seeded and cut into 1-inch pieces (about 6 cups)

2 medium Granny Smith apples, cored and sliced (about 2 cups)

1 large onion, chopped (about 1 cup)

1 teaspoon ground coriander

3 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

Pepperidge Farm® Golden Butter Distinctive Crackers (optional)

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