1 tablespoon canola oil
2-1/2 lbs. butternut squash, peeled & cubed
2 tart apples, cored & sliced
1 large onion, chopped
1 tablespoon sugar
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
3 cups chicken broth
1 tablespoon butter or margarine
12 fresh sage leaves
Heat oil in saucepan over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 minutes.
Add broth; heat to a boil. Cook over low heat for 10 minutes or until squash is tender.
Place cooked squash mixture in food processor. Cover and blend until smooth, adding enough cooking liquid to desired consistency. Return to saucepan and heat through.
Heat butter in skillet. Add sage and cook until crisp. remove and drain on paper towels. Reserve butter in skillet. Divide soup into four bowls. Drizzle each with sage butter and garnish with fried sage leaves.
Serves 4