Squash and Sage Soup

Squash and Sage Soup
Serves 6

2 tablespoons butter
12 fresh sage leaves
2 shallots, sliced
Pinch of dried thyme
Salt and fresh ground black pepper to taste
2 pounds diced butternut squash
3 1/2 cups vegetable or chicken broth (low-sodium preferred)
1 1/2 cups apple cider
1/4 teaspoon fresh ground nutmeg
1/4 cup light sour cream

1. Melt butter in a medium pot, add sage leaves, and fry until crisp.
Remove leaves and put aside. Into the same pot, add shallots, and sauté with thyme until soft. Add salt, pepper, squash, broth and cider. Simmer until tender, then puree with an immersion blender or ladle into a
stand-up blender.

2. Pour back in pot, heat through and ladle into soup bowls. Add a dollop of sour cream, top with sage leaves and serve.

Comments : Prepare in 45 minutes. Purchase pre-chopped butternut squash in the freezer section at the grocery store. This soup is relatively thin, use less broth or cider to thicken up.
 
Source : The soups-n-stews mailer on cooking-lists. com