another good recipe

Butternut Squash Soup with Sage

Ingredients:

1 tablespoon vegetable oil 2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes 2 medium Granny Smith apples, cored and sliced 1 large onion, chopped 1 tablespoon sugar

3 cups chicken broth 1 tablespoon butter or margarine 1 teaspoon dried sage

Directions:

1.	Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 minutes.
2.	Add broth. Heat to a boil. Cook over low heat 10 minutes. or until squash is tender.
3.	Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.