Butternut Squash Soup with Sage

Dinner tonight will please everyone, with smiles around the table.

Butternut Squash Soup with Sage
from Campbell's Kitchen

Prep Time: 20 min. - Cook Time: 25 min.

1 tbsp. vegetable oil
2 1/2 lb. butternut squash, peeled and seeded and cut into 1" cubes
2 medium Granny Smith apples, cored and sliced
1 large onion, chopped
1 tbsp. sugar
1 tsp. ground coriander
1/4 tsp. cayenne pepper
3 cups Swanson(R) Chicken Broth OR Natural Goodness TM Chicken Broth
1 tbsp. butter OR margarine
12 fresh sage leaves

Directions:
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 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, using a slotted spoon.
Cover and blend until smooth, adding enough cooking liquid to make
soup of desired consistency.
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. Serves 4.

Kitchen Clip:
In addition to the fresh sage leaf garnish, this soup is good topped
with chopped toasted pecans or croutons. Any leftover soup freezes
well, or keeps in the refrigerator for 3-4 days.
Received on Tue Dec 14 17:10:28 2004