Recipe: Sage and Butternut Squash Soup with Sage Breadcrumbs
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 cups chopped onion
2 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh sage
4 cups peeled and seeded butternut squash cut into 1/2 inch cubes
1 1/2 teaspoons coarse sea salt
1 garlic clove, minced
5 to 6 cups chicken stock
For the Breadcrumbs:
2 crustless slices of fresh whole grain wheat bread, torn
4 teaspoons butter
1 tablespoon finely fresh chopped fresh sage
Melth 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 one minute. Add 5 cups chicken stock and bring
to a boil. Reduce heat, cover and simmer until squash is very soft, about 25 minutes. Cool slightly.
Working in batches, puree soup in a blender, allowing some texture to remain. Return soup to pot. Thin
with stock if desired. Season with black pepper and salt, to taste.
Place bread in a food processor and 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.
Ladel soup into bowls and sprinkle with breadcrumbs to serve.