Butternut Squash and Sage Soup

On a cold wintery day, in addition to cozying up to a book, I also love a good bowl of soup. Several years ago when I was still residing in Sacramento, a friend planted the idea that I could actually make my own soup at home. At that point in my life, I wasn’t aware that making my own soup was an alternative to soup from a can. Since that moment, I've experimented with different soup recipes (although not as often as I experiement with dessert recipes) and have found several that are to my liking, including a recipe for butternut squash and sage soup (I came across the recipe in Oprah's magazine).

The butternut squash and sage soup has a golden color and is so creamy. I can't believe that the recipe is so simple, yet so delicious. I know this is obvious, but once I've made this soup, or any homemade soup, it's hard to go back to canned soup. Anyhow, the following is the recipe for butternut squash and sage soup. If you don't have an immersion blender, as the recipe suggests, you can puree the soup in a blender or food processor in small batches. If you puree the soup while it is hot, make sure there is some kind of air hole, or else puree the soup when it's cold. I also skip the fried sage leaves, which are to be used as garnishment. The soup is superb, even without the garnishment. Happy soup making!

INGREDIENTS

2 Tbsp. olive oil
1 large onion, chopped (about 2 cups)
2 butternut squashes, peeled, seeded and cut into 1-inch chunks
2 Tbsp. chopped fresh sage, plus 8 to 18 leaves for garnish
4 cups chicken or vegetable broth
Kosher salt and freshly ground black pepper, to taste
Vegetable oil, for frying

In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, 8 to 10 minutes. Add squash; cook 5 more minutes. Add chopped sage and broth; bring to a boil, reduce heat to medium-low and cook until squash is very tender, about 30 minutes. With an immersion blender, puree soup until smooth (or puree in small batches in a food processor fitted with knife blade). Season to taste with salt and pepper.

In a small pan, heat 1/2 inch vegetable oil until hot. Drop sage leaves in about 3 at a time and fry until just crisp; remove to a paper-towel-lined plate. Serve soup hot, garnished with 2 or 3 sage leaves per bowl.

Serves 4-6.