Butternut Squash Soup

Directions

1. In saucepan, heat oil over medium heat; cook squash, apples and onion until almost tender. Add coriander and cayenne; cook, stirring, for 2 minutes.
2. Add broth; bring to boil. Cook over low heat for 10 minutes or until squash is tender. Using slotted spoon, transfer squash mixture to food processor; cover and blend until smooth, adding enough cooking liquid to make desired consistency.
3. In small skillet, heat butter; cook sage leaves until crisp. Transfer to paper towel, reserving butter in skillet. Divide soup among 4 bowls; drizzle with sage-flavoured butter. Garnish with sage leaves.