Butternut Squash Soup with Sage

Ingredients

• 1 tablespoon butter 
• 2.5 pounds butternut squash peeled seeded cut into 1-inch cubes
• 0.3 teaspoon cayenne pepper 
• 3 cups chicken broth organic swanson® (regular, Natural or Certified )
• 12  sage leaves fresh
• 2 medium granny smith apples cored sliced
• 1 teaspoon ground coriander 
• 1 large onion chopped
• 1 tablespoon sugar 
• 1 tablespoon vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• paper towels
• pot
• slotted spoon

Directions

1. Heat oil in saucepot over medium heat.
2. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 minutes.
3. Add broth.
4. Heat to a boil. Cook over low heat 10 minutes. or until squash is tender.
5. Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
6. Heat butter in small skillet.
7. Add sage and cook until crisp.
8. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls.
9. Drizzle each with sage butter and garnish with fried sage leaves.