Roasted Butternut Squash and Fennel Soup with Fried Sage – DelicioUS!

Ingredients

• 1 small butternut squash, about 675 g
• 1 large fennel bulb, quartered
• 1 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• ½ large yellow onion, minced
• 2 tsp minced fresh thyme
• 1 to 1 1/4 l chicken or vegetable broth
• Kosher or sea salt
• freshly ground black pepper
• 80 g crème fraiche, yogurt, or sour cream for drizzling
• 1 dozen large fresh sage leaves, stems removed