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Butternut Squash Soup with Sage




Source of Recipe


Chrispy I have altered this for OP


List of Ingredients




2 1/2 lb. butternut squash, seeded and cut into 1" cubes2 medium Granny Smith apples, cored and sliced
1 large onion, chopped (1 cup)
1 tsp. ground coriander
1/4 tsp. cayenne pepper
3 cups SWANSON chicken broth OR 3 cups SWANSON natural goodness less salt chicken broth
12 sage leaves





Recipe



Directions:
HEAT oil in saucepot. Add squash, apples and onion and cook until almost tender. Stir in, coriander and pepper. Cook and stir 2 min.
ADD broth. Heat to a boil. Cook over low heat 10 min. or until squash is tender.
PLACE cooked squash mixture in food processor bowl, using a slotted spoon. Cover and process until smooth, adding enough cooking liquid to make soup of desired consistency.
HEAT In small skillet. Add 3 Tablespoon of chicken broth and sage, fry until crisp. Remove and drain on paper towels. Ladle soup into bowls. Garnish with sage leaves.
Tips To save time, do not peel squash before cooking and pureeing.