- 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
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.