Butternut Squash Soup With Popcorn And Sage Recipe

• 2 tsp grnd coriander
• 1 tsp sugar
• 1/2 tsp cayenne pepper salt
• 2 1/2 lb butternut squash, peeled and cut into 2 inch chunks
• 1 Tbsp. extra virgin extra virgin olive oil
• 1 1/4 c. warm water
• 3 Tbsp. unsalted butter
• 12 x fresh sage leaves
• 1 c. popped popcorn, for garnish

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

coriander, sugar, cayenne pepper salt, butternut squash, extra virgin extra virgin olive oil, water, unsalted butter, sage

Taken from cookeatshare.com/recipes/butternut-squash-soup-with-popcorn-and-sage-96286 (may not work)