Butternut Squash Soup with Fried Sage Croutons

Name: Butternut Squash Soup with Fried Sage Croutons
Ingredients: 5 fresh thyme sprigs; 4 fresh sage sprigs; 1 Tbs. plus 1/4 cup olive oil; 1 yellow onion, diced; 1 carrot, diced; 1 celery stalk, diced; 1 tsp. minced garlic; 1 jar (2 lb.) butternut squash puree; 2 1/2 cups chicken or vegetable broth; 12 fresh sage leaves; 3 cups crustless bread cubes (1/4-inch cubes), preferably from a batard; 2 tsp. minced fresh sage; Kosher salt and freshly ground pepper, to taste; Crème fraîche for serving

Butternut Squash Soup with Fried Sage Croutons was pinched from <a href="http://www.williams-sonoma.com/recipe/butternut-squash-soup-with-browned-butter-fried-sage-croutons.html" target="_blank">www.williams-sonoma.com.</a>

"This soup comes together quickly, thanks to our butternut squash puree. Garnished with crispy croutons and fried sage leaves, it makes an impressive first course for Thanksgiving dinner. Prepare the croutons and crispy sage leaves while the soup simmers...."

INGREDIENTS

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5 fresh thyme sprigs

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4 fresh sage sprigs

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1 Tbs. plus 1/4 cup olive oil

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1 yellow onion, diced

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1 carrot, diced

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1 celery stalk, diced

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1 tsp. minced garlic

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1 jar (2 lb.) butternut squash puree

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2 1/2 cups chicken or vegetable broth

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12 fresh sage leaves

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3 cups crustless bread cubes (1/4-inch cubes), preferably from a batard

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2 tsp. minced fresh sage

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Kosher salt and freshly ground pepper, to taste

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Crème fraîche for serving

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