Roasted Butternut Squash and Fennel Soup with Fried Sage

Butternut squash and fennel make a compelling duo in soup. The licorice-like fennel adds an herbal dimension and keeps the puree from being too sweet. Serve in small portions at Thanksgiving or to launch any autumn meal. Or pair with a hearty salad and a cheese course for a simple dinner.

Recipe courtesy of California Wines