Butternut Squash and Sage Soup

Found this in a magazine when trying to find a fall recipe to use up some of the Squash growing in my garden. Pretty simple and very good. Found the mix of sage and squash to be a nice combination.

• Ready In: 1 hr 30 mins
• Serves: 4-6

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)

Directions

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.