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Butternut Squash Soup With Sage and Parmesan Croutons


Butternut Squash Soup With Sage and Parmesan Croutons Recipe

Ingredients:
  • 1 3-pound butternut squash, peeled, seeded, and cut into 1-inch cubes (5 to 6 cups)
  • 3 tablespoons olive oil
  • 3 teaspoons kosher salt
  • 1 tablespoon pinch of freshly ground black pepper
  • 1 butter
  • 3 large yellow onion, diced (about 1 1/2 cups)
  • 1 tablespoon stalks of celery, chopped (about 1 1/2 cups)
  • 6 cups chopped fresh sage (about 6 large leaves)
  • 1/2 cup chicken broth
Directions:
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