Butternut Squash Soup with Sage and Parmesan Croutons

Yummy fall soup! To save myself a lot of time I peel and cube the squash the night before and then I can throw this soup together in about 20 minutes. It is sooooo good!

Butternut Squash Soup:

1 3-pound butternut squash- peeled, seeded, and cut into 1 inch cubes (5 to 6 cups)

3 tablespoons olive oil

3 tablespoons kosher salt

pinch of freshly ground black pepper

1 tablespoon butter

1 large yellow onion-diced

3 stalks celery - chopped

1 tablespoon chopped fresh sage (about 6 large leaves) YOU MUST USE FRESH SAGE

6 cups chicken broth

1/2 cup freshly grated parmesan

Preheat oven to 400 F. In a large bowl, toss the squash with 2 tablespoon of the olive oil, 2 teaspoons of the salt, and pepper. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn cubes over and continue roasting for another 10 to 15 minutes; set aside.

In a large stockpot, heat the butter and remaining oil over medium heat. Add onion, celery, sage, and saute, stirring occasionally until the vegetables are translucent and tender. Add the squash, broth, and remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat. Using a blender or food processor, blend the soup in batches until smooth. Return to the pot and keep warm. Top with parmesan and Sage and Parmesan Croutons.

Sage and Parmesan Croutons:

3 ounces rustic white bread- torn into 24 1-inch pieces.

1 large clove garlic - minced.

1 tablespoon finely chopped fresh sage (about 6 large leaves)

3 tablespoons olive oil

1/2 teaspoon salt

2 tablespoons finely grated parmesan.

Preheat oven to 375F. Toss all the ingredients together in a mixing bowl to coat. Spread the bread evenly on a baking sheet and toast in oven for 10 to 12 minutes or until crisp and golden brown.