Butternut Squash and Sage Soup
- 2 Tbsp. olive oil
- 1 large onion, chopped (about 2 cups)
- 2 butternut squashes, peeled, seeded and cut into 1-inch chunks
- 2 Tbsp. chopped fresh sage, plus 8 to 18 leaves for garnish
- 4 cups chicken or vegetable broth
- Kosher salt and freshly ground black pepper, to taste
- Vegetable oil, for frying
- 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 until squash is very tender, about 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.
- In a small pan, heat ½ 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.