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
• 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