Butternut Squash Soup with Popcorn and Sage

Ingredients

• 2 teaspoons ground coriander
• 1 teaspoon sugar
• 1/2 teaspoon cayenne pepper
• Salt
• 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

Instructions

1. Preheat the oven to 475.
2. In a bowl, mix the coriander, sugar, cayenne and 2 teaspoons of salt.
3. In a roasting pan, toss the squash with the olive oil and the spices; roast for 35 minutes, turning occasionally, until tender and browned.
4. Transfer the squash to a food processor.
5. Add the water and puree until smooth.
6. Transfer the soup to a saucepan, season with salt and keep warm.
7. In a small saucepan, melt the butter over moderate heat.
8. Add the sage leaves and cook until crisp, about 1 minute.
9. Transfer the sage leaves to a paper towel.
10. Continue to cook the butter over moderate heat until fragrant and browned, about 3 minutes longer.
11. Ladle the soup into bowls.
12. Drizzle with the sage butter, top with the fried sage leaves and popcorn and serve.