A herby twist to the traditional butternut squash soup with sage leaves, drizzled with some flavored butter and topped with freshly popped corns!
Butternut squash is a kind of winter squash whereas Sage is listed as one of the essential herbs. The sweet, nutty taste of the squash combined with the savory, slightly peppery flavor creates an aura of flavors!
So for some comfort in a bowl, ladle up this soup!
Adapted from: http://www.foodandwine.com/recipes/butternut-squash-soup-with-popcorn-and-sage
Butternut Squash & Sage Soup
- 2 teaspoons ground Coriander
- 1 teaspoon Sugar
- 1/2 teaspoon Cayenne pepper
- Salt to taste
- 2 1/2 pounds Butternut squash, peeled and cut into 2-inch chunks
- 1 tablespoon extra-virgin Olive oil
- 1 1/4 cups hot Water
- 3 tablespoons unsalted Butter
- 12 fresh Sage leaves
- 1 cup popped Popcorn, for garnish
- Preheat the oven to 475°. In a bowl, mix the coriander, sugar, cayenne and 2 teaspoons of salt. In a roasting pan, toss the squash with the olive oil and the spices; roast for 35 minutes, turning occasionally, until tender and browned.
- Transfer the squash to a food processor. Add the water and puree until smooth. Transfer the soup to a saucepan, season with salt and keep warm.
- In a small saucepan, melt the butter over moderate heat. Add the sage leaves and cook until crisp, about 1 minute. Transfer the sage leaves to a paper towel. Continue to cook the butter over moderate heat until fragrant and browned, about 3 minutes longer. Ladle the soup into bowls. Drizzle with the sage butter, top with the fried sage leaves and popcorn and serve.
Hope you enjoy it!