Butternut Squash and Sage Soup

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Butternut Squash and Sage Soup

Serves: 4

Ingredients

• 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

Instructions

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.
2. Add chopped sage and broth; bring to a boil, reduce heat to medium-low and cook until squash is very tender, about 30 minutes.
3. 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.
4. In a small pan, heat ½ inch vegetable oil until hot.
5. 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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