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Butternut Squash Soup with Sage
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| Prep Time: 20 min Cook Time: 25 min Ingredients | |
| 1 tbsp (15 mL) | canola oil |
| 2½ lb (1.1 kg) | butternut squash, peeled, seeded, cut into 1" (2.5 cm) cubes |
| 2 medium | Granny Smith apples, cored and sliced |
| 1 large | onion, chopped |
| 1 tbsp (15 mL) | sugar |
| 1 tsp (5 mL) | ground coriander |
| 1/4 tsp (1 mL) | cayenne pepper |
| 1 box (900 mL) CAMPBELL'S® Ready to Use Organic Vegetable Broth | |
| 1 tbsp (15 mL) | butter |
| margarine, alternative | |
| 12 | fresh sage leaves |
Directions
1. Heat oil in saucepot at medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and cayenne pepper. Cook and stir for 2 minutes.
2. Add broth. Heat to a boil. Cook over low heat for 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-flavoured butter and garnish with fried sage leaves.
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