Butternut Squash Soup With Popcorn And Sage Recipe

1. 1

   Preheat the oven to 475 deg.

2. 2

   In a bowl, mix the coriander, sugar, cayenne, and 2 tsp salt.

3. 3

   In a roasting pan, toss the squash with the extra virgin olive oil and the spices; roast for 35 min, turning occasionally, till tender and browned.

4. 4

   Transfer the squash to a food processor.

5. 5

   Add in the water, and puree till smooth.

6. 6

   Transfer the soup to a saucepan, season with salt, and keep hot.

7. 7

   In a small saucepan, heat the butter over moderate heat.

8. 8

   Add in the sage leaves and cook till crisp, about 1 minute.

9. 9

   Transfer the sage leaves to a paper towel.

10. 10

    Continue to cook the butter over moderate heat till fragrant and browned, about 3 min longer.

11. 11

    Ladle the soup into bowls.

12. 12

    Drizzle with the sage butter, top with the fried sage leaves and popcorn, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.