This fast butternut squash soup is one of Food and Wine editors' favorite recipes. Garnish with a drizzle of sage butter, fried sage leaves and popcorn.
Plus: More Soup Recipes and Tips
2 teaspoons ground coriander
1 teaspoon sugar
1/2 teaspoon cayenne pepper
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
How to Make It
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.
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