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Butternut Squash and Sage Soup

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“Found this in a magazine when trying to find a fall recipe to use up some of the Squash growing in my garden. Pretty simple and very good. Found the mix of sage and squash to be a nice combination.”
READY IN:
1hr 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In large pot, ehat olive oil over medium heat.
  2. Add onion and cook until translucent, 8 to 10 minutes.
  3. Add squash, cook 5 more minutes.
  4. Add chopped sage and broth and bring to a boil.
  5. Reduce heat to medium-low and cook until squash iver very tender, about 30 minutes.
  6. With an immersion blender, puree soup until smooth (or puree in small batches in a food processor).
  7. Season to taste with salt and pepper.
  8. In a small pan, heat 1/2 inch vegetable oil until hot.
  9. Drop sage leaves in about 3 at a time and fry tuntil just crisp.
  10. Remove to a paper-towel-lined plate.
  11. Serve soup hot, garnished with 2 or 3 sage leaves per bowl.

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