Categories: Soups

Ingredients

• 5 fresh thyme sprigs
• 4 fresh sage sprigs
• 1 tablespoon plus 1/4 cup olive oil
• 1 yellow onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon minced garlic
• 2 butternut squash, each about 1 1/2 pounds, peeled, seeded and cubed
• 5 cups chicken broth, plus more as needed
• 12 fresh sage leaves
• 1 1/2 cups crustless bread cubes (1/4" cubes)
• 2 teaspoons minced fresh sage
• Kosher salt and freshly ground black pepper to taste

Directions

1. Using kitchen twine, tie thyme and sage into a bundle. Set aside.

2. In a large pot over medium heat, warm 1 tablespoon oil. Add onion, carrot, celery, and garlic; cook, stirring occasionally, for 5 minutes. Add butternut squash, 5 cups broth and herb bundle. Bring to a simmer; cook until squash is tender, 30-40 minutes.

3. anwhile, in a large saute pan over medium heat, warm 1/4 cup oil. Add sage leaves; cook until dark green and crispy, 30 seconds to 1 minute. Using slotted spoon, transfer fried sage leaves to a paper towel-lined plate. Add bread cubes to same pan; cook, tossing occasionally, until browned and crispy, about 4 minutes; add minced sage during the last minute of cooking. Transfer croutons to a paper towel-lined plate; season with salt and pepper. When squash is tender, discard herb bundle. Using immersion blender, puree soup. Season with salt and pepper; adjust consistency as needed with more broth. Ladle soup into warmed bowls. Top each portion with croutons and sage leaves. Serves 6-8.

Email to a friend | Print this recipe | Back