November 2, 2012

Butternut Squash Soup with Sage Croutons

Hurricane Sandy has left and chilly weather has arrived.  For me that means "soup time"!
I was so happy with the results ~ and it just may be my all-time favorite!



Butternut Squash Soup with Sage Croutons
Ingredients:
5 fresh thyme sprigs
5 fresh sage sprigs + 12 fresh sage leaves minced
Olive oil
1 onion, diced
1 carrot, diced
1 stalk celery, diced
2 garlic cloves, finely minced
Package of peeled, seeded, and cubed butternut squash
2 boxes chicken broth
4 slices bread, crust removed and cubed
salt/pepper to taste

Directions:
Make a bundle of the thyme and sage sprigs and tie with kitchen twine
Heat large soup pot with 1 tablespoon olive oil.  Add the carrot, celery, onion, and garlic.  Cook, stirring ocassionally for 5 minutes
Add the squash, chicken broth and the herb bundle.


Bring to a boil, cover, and allow to simmer for appoximately 40 minutes or until the squash is tender.

Meanwhile, in a fry pan heat 3 tablespoons olive oil.  Add the minced sage leaves.  Cook until crispy about 1 minute.  Remove onto a paper towel covered plate.

Add the bread cubes to the same pan and turn ocassionally until browned. Add the reserved sage and stir.


Remove the cubes and sage to a paper lined plate.

When the squash is tender, discard the herb bundle.  Using an immersion blender, puree soup.



Ladle soup into bowls, top with sage croutons.  I served the soup with pumpkin pie muffins ~ such a great fall treat!
Enjoy!



adapted from Williams-Sonoma Pin It

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