Butternut Squash and Sage Soup with Sage Breadcrumbs

Delicious! I almost didn't make the breadcrumbs because I was going to make a loaf of bread to go with it, but then I didn't have time. I did have white bread for the breadcrumbs and it was so easy and they really add to the soup. You only need to buy 1 squash to make the soup. I wasn't sure, so I bought 2 and now I need to figure out what I'm going to do with the other. I think it took about an hour to make. Cutting up the squash takes a lot of time. Consider doing it ahead of time. Cut it in half (between neck and body) and peel both halves. Then cut it lengthwise and scoop out the seeds. Slice and then cut into cubes.

Bon Appetit, 2/2008

6 Servings

Soup

1 1/2 tbsp butter

1 1/2 tbsp olive oil

2 cups chopped onions

2 tbsp chopped fresh Italian parsley

2 tsp chopped fresh sage

4 cups 1/2-inch cubes peeled seeded butternut squash

1 1/2 tsp coarse sea salt

1 garlic clove, minced

5 to 6 cups chicken broth

Breadcrumbs

2 crustless slices fresh whole grain wheat bread, torn

4 tsp butter

1 tbsp finely chopped fresh sage

Soup: Melt butter with oil in large pot over medium-high heat. Add onions, parsley, and sage; saute until onions are softened, about 5 minutes. Add squash and coarse salt; saute until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.

Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock, if desired. Season with pepper and more salt, if desired. Do Ahead: Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Rewarm before serving.

Breadcrumbs: Place bread in processor; blend until fine crumbs form but some slightly coarser crumbs remain. Cook butter in large nonstick skillet over medium heat until golden, about 2 minutes. Add breadcrumbs and sage. Cook until crumbs are crisp, stirring frequently, about 10 minutes. Remove from heat and cool. Do Ahead: Can be made 4 hours ahead. Let stand uncovered at room temperature.

Ladle soup into bowls. Sprinkle with breadcrumbs.