INGREDIENTS

INSTRUCTIONS

In a large bowl, toss 3 cups of butternut squash, peeled and seeded, cut
into large chunks. Add 1/2 cup orange juice, 1/3 cup dark brown sugar, and
1 cinnamon stick. Pour into roasting pan and cover with aluminum foil. Bake
in a preheated 450 degree oven for 1 hour or until tender. Discard cinnamon
stick, drain and set juice aside.
In a heavy bottom stock pot place 1/4 cup sweet butter, 1 cup leeks, white
part only - rough chopped, 1/2 cup onion and 1 granny smith apple - peeled,
cored and chopped. Cook slowly over a medium flame, stirring frequently
until very tender. Do not allow to color. Add 4 C chicken stock or
vegetable bouillon. Bring to a low boil. Add squash, but not the squash
juice. Cook for five minutes and add the optional 1/3 cup heavy cream and
simmer for about 5 minutes. Cool and puree with a hand blender till very
smooth.
In a non-stick saute pan, over a high flame place 1/4 cup extra virgin
olive oil. When it begins to smoke, add 1 cup of butternut squash, diced
into small pieces. Stir until slightly colored. Add the reserved "juice"
from the squash that was made earlier. Cook until all the liquid evaporates
and the squash is lightly glazed. Reserve in a warm place.
Place 1/4 cup sage leaves, 1/8 cup Italian parsley and 1/2 cup Canola oil
in a blender with a few ice cubes. Blend at high speed till very smooth.
Pour into a cup and refrigerate.
In a small pan with a little peanut oil, fry 6 large sage leaves till
crispy and drain on paper towels.
Ladle squash "soup" puree into six warm bowls. Sprinkle glazed, diced
squash evenly over bowls, and drizzle about one teaspoon sage oil over
each, and lay one sage leaf on each soup. Serve immediately.
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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