Butternut Squash Soup with Popcorn and Sage

• 2 teaspoons ground coriander
• 1 teaspoon sugar
• 1/2 teaspoon cayenne pepper
• Salt
• 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

1. Preheat the oven to 475.
2. In a bowl, mix the coriander, sugar, cayenne and 2 teaspoons of salt.
3. In a roasting pan, toss the squash with the olive oil and the spices; roast for 35 minutes, turning occasionally, until tender and browned.
4. Transfer the squash to a food processor.
5. Add the water and puree until smooth.
6. Transfer the soup to a saucepan, season with salt and keep warm.
7. In a small saucepan, melt the butter over moderate heat.
8. Add the sage leaves and cook until crisp, about 1 minute.
9. Transfer the sage leaves to a paper towel.
10. Continue to cook the butter over moderate heat until fragrant and browned, about 3 minutes longer.
11. Ladle the soup into bowls.
12. Drizzle with the sage butter, top with the fried sage leaves and popcorn and serve.

ground coriander, sugar, cayenne pepper, salt, butternut squash, extravirgin olive oil, water, unsalted butter, sage

Taken from www.foodandwine.com/recipes/butternut-squash-soup-with-popcorn-and-sage (may not work)