Butternut Squash and Sage Soup |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This came from the O Magazine. Ingredients:
2 tablespoons olive oil |
1 large onion, chopped (about 2 cups) |
2 butternut squash, peeled, seeded, and cut into 1-inch chunks |
2 tablespoons fresh sage, chopped |
4 cups chicken broth or 4 cups vegetable broth |
kosher salt & freshly ground black pepper, to taste |
vegetable oil (for frying) |
8 -18 leaves fresh sage (to garnish) |
Directions:
1. In a large pot, heat 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; bring to a boil, reduce heat to medium-low, and cook 30 minutes. With an immersion blender, puree soup until smooth (or puree in small batches in a food processor fitted with knife blade). Season to taste with salt and pepper.
2. In a small pan, heat 1/2 inch vegetable oil until hot. Drop sage leaves in about 3 at a time and fry until 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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