Butternut Squash And Sage Soup

This came from the o magazine.

In a large pot , heat olive oil over medium heat.

Add onion and cook until translucent , 8 to 10 minutes.

Add squash.

Cook 5 more minutes.

Add chopped sage and broth.

Bring to a boil , reduce heat to medium-low , and cook 30 minutes.

With an immersion blender , puree soup until smooth.

Season to taste with salt and pepper.

In a small pan , heat 1 / 2 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.

olive oil, onion, butternut squash, fresh sage, chicken broth, kosher salt & freshly ground black pepper, vegetable oil