Butternut Squash and Sage Soup

Recipe by Bonnie G 2
READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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