Post by ellise on Jul 15, 2005 12:02:35 GMT 10
1 tbsp. vegetable oil
2 1/2 lb. butternut squash, peeled and seeded and cut into 1" cubes
2 medium Granny Smith apples, cored and sliced
1 large onion, chopped
1 tbsp. sugar
1 tsp. ground coriander
1/4 tsp. cayenne pepper
3 cups Chicken Broth
1 tbsp. butter OR margarine
12 fresh sage leaves
Heat oil in saucepot over medium heat.
Add squash, apples and onion and cook until almost tender.
Stir in sugar, coriander and red pepper.
Cook and stir 2 min.
Add broth. Heat to a boil.
Cook over low heat 10 min. or until squash is tender.
Place cooked squash mixture in food processor, using a slotted spoon.
Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
Heat butter in small skillet.
Add sage and cook until crisp.
Remove and drain on paper towels.
Reserve butter in skillet.
Divide soup among 4 bowls.
Drizzle each with sage butter and garnish with fried sage leaves.
Serves 4.
In addition to the fresh sage leaf garnish, this soup is good topped with chopped toasted pecans or croutons. Any leftover soup freezes well, or keeps in the refrigerator for 3-4 days.
