Butternut Squash Pumpkin Soup

Today David had dental work, so a soup was just the thing for dinner.  But I wasn't in the mood on a Friday night to peel, chop, roast and let soup simmer for an hour.  So, I bought this: Campbell's  Golden Butternut Squash. Then I jazzed it up:

 

2 boxes butternut squash soup

1/2 can pumpkin puree

1/2 cup chicken broth

1/4 white onion, grated

Black pepper to taste

Splash of balsamic vinegar

Several sprigs of fresh sage, chopped

Pecorino Romano (optional)

 

 

 

 

I put everything in a pot and let it simmer for about 15 minutes. Done. Easy. Yummy!

 

I suppose that "heart healthy" diets wouldn't include canned or boxed soups, but I think the same recipe would be great with butternut squash (roasted or boiled) and low sodium chicken broth in the blender.  Then add the rest of the ingredients.  I will DEFINITELY try that on another night. We  loved it.  With the pumpkin, sage, pepper and cheese, it didn't have the "sweet butternut" taste. It was a warm, fall, savory soup. Hit the spot!