Butternut Squash And Sage Soup - cooking recipe

Ingredients

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)

Preparation

In large pot, ehat olive oil over medium heat.
Add onion and cook until translucent, 8 to 10 minutes.
Add squash, cook 5 more minutes.
Add chopped sage and broth and bring to a boil.
Reduce heat to medium-low and cook until squash iver very tender, about 30 minutes.
With an immersion blender, puree soup until smooth (or puree in small batches in a food processor).
Season to taste with salt and pepper.
In a small pan, heat 1/2 inch vegetable oil until hot.
Drop sage leaves in about 3 at a time and fry tuntil just crisp.
Remove to a paper-towel-lined plate.
Serve soup hot, garnished with 2 or 3 sage leaves per bowl.