Butternut Squash And Sage Soup

1. 1

   In large pot, ehat olive oil over medium heat.

2. 2

   Add onion and cook until translucent, 8 to 10 minutes.

3. 3

   Add squash, cook 5 more minutes.

4. 4

   Add chopped sage and broth and bring to a boil.

5. 5

   Reduce heat to medium-low and cook until squash iver very tender, about 30 minutes.

6. 6

   With an immersion blender, puree soup until smooth (or puree in small batches in a food processor).

7. 7

   Season to taste with salt and pepper.

8. 8

   In a small pan, heat 1/2 inch vegetable oil until hot.

9. 9

   Drop sage leaves in about 3 at a time and fry tuntil just crisp.

10. 10

    Remove to a paper-towel-lined plate.

11. 11

    Serve soup hot, garnished with 2 or 3 sage leaves per bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.