Ginger: Butternut Squash & Sage Soup

* 2 Tbsp. olive oil
* 1 large onion, chopped (about 2 cups)
* 2 butternut squashes, peeled, seeded and cut into 1-inch chunks
* 2 Tbsp. chopped fresh sage, plus 8 to 18 leaves for garnish
* 4 cups chicken or vegetable broth
* Kosher salt and freshly ground black pepper, to taste
* Vegetable oil, for frying

In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, 8 to 10 minutes. Add squash; cook 5 more minutes. Add chopped sage and broth; bring to a boil, reduce heat to medium-low and cook until squash is very tender, about 30 minutes. With an immersion blender, puree soup until smooth (or puree in small batches in a food processor fitted with knife blade). Season to taste with salt and pepper.

In a small pan, heat 1/2 inch vegetable oil until hot. Drop sage leaves in about 3 at a time and fry until just crisp; remove to a paper-towel-lined plate. Serve soup hot, garnished with 2 or 3 sage leaves per bowl.

taken from October 2007 issue of O Magazine

--Ginger's Notes--
-Packaged squash works just fine + cuts down on the prep time.
-If you have leftovers, try reheating them with a splash of apple cider.