Butternut Squash And Sage Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 butternut squash, peeled, seeded and cut into 1- inch chunks
• 2 tablespoons fresh sage, chopped plus leaves for garnish
• 4 cups chicken broth or 4 cups vegetable broth
• kosher salt
• fresh ground black pepper
• vegetable oil (for frying)

Recipe

• 1 in large pot, ehat olive oil over medium heat.
• 2 add onion and cook until translucent, 8 to 10 minutes.
• 3 add squash, cook 5 more minutes.
• 4 add chopped sage and broth and bring to a boil.
• 5 reduce heat to medium-low and cook until squash iver very tender, about 30 minutes.
• 6 with an immersion blender, puree soup until smooth (or puree in small batches in a food processor).
• 7 season to taste with salt and pepper.
• 8 in a small pan, heat 1/2 inch vegetable oil until hot.
• 9 drop sage leaves in about 3 at a time and fry tuntil just crisp.
• 10 remove to a paper-towel-lined plate.
• 11 serve soup hot, garnished with 2 or 3 sage leaves per bowl.