- 2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
- 2 pounds butternut squash - peeled, seeded and cut into 1-inch cubes
- 2 carrots, diced
- 1 sweet potato, peeled and cubed
- 1 Gala apple - peeled, cored, and diced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 cup dry white wine (such as Chardonnay)
- 1/2 cup cream
- 1/4 teaspoon Chinese five-spice powder
- salt and pepper to taste
- 1/4 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- Combine Swanson(R) 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.
- 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.
- Garnish with bacon and scallions.
05/20/2018
recipepes.com
Holiday Apple Butternut Squash Soup, recipe
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455 calories
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