Instructions: Preheat the oven to 475 deg. In a bowl, mix the coriander, sugar, cayenne, and 2 tsp salt. In a roasting pan, toss the squash with the olive oil and the spices; roast for 35 minutes, turning occasionally, until tender and browned.

Transfer the squash to a food processor. Add the water, and puree until smooth. Transfer the soup to a saucepan, season with salt, and keep warm.

In a small saucepan, melt the butter over moderate heat. Add the sage leaves and cook until crisp, about 1 minute. Transfer the sage leaves to a paper towel.

Continue to cook the butter over moderate heat until fragrant and browned, about 3 minutes longer. Ladle the soup into bowls. Drizzle with the sage butter, top with the fried sage leaves and popcorn, and serve.

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