Butternut Squash and Sage Soup

By jads8627

Ingredients

• 2 tablespoons olive oil
• 1 large onions, chopped (about 2 cups)
• 2 butternut squash,peeled, seeded, and cut into 1-inch chunks
• 2 tablespoons chopped fesh sage plus 3 to 18 leaves for garnish
• 4 cups chicken or vegetable broth
• Kosher salt and freshly ground black pepper, to taste
• Vegetable oil, for frying

Details

Adapted from foodrepublic.com

Preparation

Step 1

1. In a large pot, heat oil over medium heat. Add onion and cook until translucent, 8 to 10 minutes. Add squash; cook 45 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.
2. 2. 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.