Ingredients:
Prep time: 20 minutes Cooking time: 25 minutes Makes four servings 1 tablespoon vegetable oil 2-1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes 2 medium Granny Smith apples, cored and sliced 1 large onion, chopped 1 tablespoon sugar 1 teaspoon ground coriander 1/4 teaspoon cayenne pepper 3 cups Swanson chicken broth (regular, Natural Goodness or Certified Organic) 1 tablespoon butter or margarine 12 fresh sage leaves

Instructions:
Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and cayenne pepper. Cook and stir for 2 minutes. Add broth. Heat to a boil. Cook over low heat 10 minutes or until squash is tender. 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. Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.