Butternut Squash Soup With Sage - cooking recipe

Ingredients

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

Preparation

Heat oil saucepan over medium heat. Add squash, apples and onion and cook until almost tender.
Stir in sugar, coriander and cayenne pepper.
Cook and stir 2 minutes.
Add broth.
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.
Cover and blend until smooth, adding enough cooking liquid to reach desired consistency.
Heat butter in a small skillet. Add sage and cook until crisp. Remove and drain on paper towels.
Divide soup among four bowls. Drizzle each with sage butter and garnish with fried sage leaves.