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Ингредиенты
- 2 tsp grnd coriander
- 1 tsp sugar
- 1/2 tsp cayenne pepper salt
- 2 1/2 lb butternut squash, peeled and cut into 2 inch chunks
- 1 Tbsp. extra virgin extra virgin olive oil
- 1 1/4 c. warm water
- 3 Tbsp. unsalted butter
- 12 x fresh sage leaves
- 1 c. popped popcorn, for garnish
Инструкции
- Preheat the oven to 475 deg. In a bowl, mix the coriander, sugar, cayenne, and 2 tsp salt. In a roasting pan, toss the squash with the extra virgin olive oil and the spices; roast for 35 min, turning occasionally, till tender and browned.
- Transfer the squash to a food processor. Add in the water, and puree till smooth. Transfer the soup to a saucepan, season with salt, and keep hot.
- In a small saucepan, heat the butter over moderate heat. Add in the sage leaves and cook till crisp, about 1 minute. Transfer the sage leaves to a paper towel.
- Continue to cook the butter over moderate heat till fragrant and browned, about 3 min longer. Ladle the soup into bowls. Drizzle with the sage butter, top with the fried sage leaves and popcorn, and serve.
