Butternut Squash Soup with Sage

1 tablespoon vegetable oil
2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes
2 medium Granny Smith apples, cored and sliced
1 large onion, chopped
1 tablespoon sugar
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
3 cups chicken broth
1 tablespoon butter or margarine
12 fresh sage leaves (or 1 tsp dried)

1. Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 minutes.
2. Add broth. Heat to a boil. Cook over low heat 10 minutes. or until squash is tender.
3. 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.
4. Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.

Source: allrecipes.com

Try #1 - October 8, 2010
This was a thick, creamy, filling soup. We didn't have any sage, so I added a little cinnamon to the soup instead. We served it with fresh bread. A delicious fall soup!

Try #1 - November 5, 2012
I guess the last time I made this was 2 years ago... and it was just as good this time around!  I do now have rubbed sage, so I added 1 tsp of that to the soup.  Really yummy, although Abby said she didn't like it... not sure why, since at first she told me it tasted like honey...