Butternut Squash Soup with Shrimp
All you need to make this simple autumn meal is a single pot, a hot stovetop, and someone to set the table.
Delicately crunchy fried sage is an easy finishing touch for this soup, as well as sweet potatoes, white beans, and pasta with butter and Parmesan. Heat 1 cup vegetable oil in a medium pot over high until shimmering. Add sage leaves, 2 to 3 at a time, and fry until crisp, 10 to 12 seconds. Drain on paper towels. Store in an airtight container, up to 2 days.