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BUTTERNUT SQUASH SOUP

with Parmesan Croutons & Fried Sage

Active Time : 30 minutes
Total Time : 50 minutes
Serves : 8 servings
INGREDIENTS
  • 16 slices French baguette bread sliced thinly
  • 4 tablespoons organic extra virgin olive oil divided
  • 1/3 cup fancy shredded Italian style Parmesan cheese
  • 16 organic fresh sage leaves
  • 1 cup chopped leeks
  • 1 cup chopped organic whole carrots
  • 1 cup chopped organic celery
  • 1 tablespoon chopped garlic
  • 1 32 ounce container organic vegetable broth
  • 3 pounds butternut squash peeled, seeded and cubed
  • 2 tablespoons chopped organic fresh sage
  • 1 cup organic half & half
DIRECTIONS

Lightly brush slices of bread with 1 tablespoon olive oil and place on baking sheet. Sprinkle with cheese. Bake in a preheated 400°F oven 5-6 minutes or until golden brown. Set aside.

In large stockpot or Dutch oven heat 3 tablespoons oil over medium-high heat. Add sage leaves and fry about 30 seconds or until dark green and crisp. Remove with tongs to paper towel; set aside.

Add leeks, carrots, celery and garlic to oil; salt and pepper to taste. Sauté until leeks are softened (about 3-5 minutes).

Add in broth and squash; bring to a boil. Reduce heat and simmer 30 minutes or until squash is tender. Stir in chopped sage last 5 minutes of cooking. Remove from heat.

Using a food processor or blender, puree soup in batches; return to pot. Stir in half-and-half and continue simmering 5 minutes.

Serve soup with croutons and fried sage leaves as garnish.