Butternut Squash Soup With Sage

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 2 -2 1/2 lbs butternut squash, peeled, seeded and cut into 1 inch cubes
• 2 medium granny smith apples, sliced
• 1 large onion, chopped
• 1 tablespoon sugar
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 3 cups chicken broth
• 1 tablespoon butter
• 12 fresh sage leaves

Recipe

• 1 heat oil saucepan over medium heat. add squash, apples and onion and cook until almost tender.
• 2 stir in sugar, coriander and cayenne pepper.
• 3 cook and stir 2 minutes.
• 4 add broth.
• 5 bring to a boil. cook over low heat 10 minutes or until squash is tender. using a slotted spoon, place cooked squash mixture in blender or food processor.
• 6 cover and blend until smooth, adding enough cooking liquid to reach desired consistency.
• 7 heat butter in a small skillet. add sage and cook until crisp. remove and drain on paper towels.
• 8 divide soup among four bowls. drizzle each with sage butter and garnish with fried sage leaves.