Butternut Squash Soup With Sage

I've made this soup for company and it is always a hit.

Heat oil saucepan over medium heat.

Add squash , apples and onion and cook until almost tender.

Stir in sugar , coriander and cayenne pepper.

Cook and stir 2 minutes.

Add broth.

Bring to a boil.

Cook over low heat 10 minutes or until squash is tender.

Using a slotted spoon , place cooked squash mixture in blender or food processor.

Cover and blend until smooth , adding enough cooking liquid to reach desired consistency.

Heat butter in a small skillet.

Add sage and cook until crisp.

Remove and drain on paper towels.

Divide soup among four bowls.

Drizzle each with sage butter and garnish with fried sage leaves.

vegetable oil, butternut squash, granny smith apples, onion, sugar, ground coriander, cayenne pepper, chicken broth, butter, fresh sage leaves