Butternut Squash Soup With Sage

Recipe by Maryland Jim
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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