Butternut Squash Soup with Sage

Smooth and creamy butternut squash soup
is a nice thing to make on a cool day.
I like to place a few goldfish crackers
on top of the served butternut soup.

Ingredients:
1 tablespoon vegetable oil
1 butternut squash, peeled, seeded
and cut into 1-inch pieces (about 6 cups)
2 medium Granny Smith apples,
cored and sliced (about 2 cups)
1 large onion, chopped (about 1 cup)
1 teaspoon ground coriander
3 cups Chicken Broth
Pepperidge Farm Goldfish Crackers (optional)

Directions:
Heat the oil in a 6-quart
saucepot over medium heat.
Add the squash, apples and onion
and cook until they're almost tender.
Stir in the coriander.
Cook and stir for 2 minutes.
Stir the broth in the saucepot.
Heat to a boil.
Reduce the heat to low and cook
for 10 minutes or until the squash is tender.
Place half of the squash mixture,
with a slotted spoon, into a
blender or food processor,
reserving the cooking liquid.
Cover and blend until the mixture is smooth.
Pour the mixture into a medium bowl.
Repeat the blending process with the
remaining squash mixture.
Pour the reserved cooking liquid
into a liquid cup measure.
Return all of the puréed
mixture to the saucepot.
Add the reserved additional cooking
liquid until soup is the desired consistency.
Serve the soup with the crackers, if desired.