Butternut Squash Soup W/ Sage Parmesan Croutons Recipe

Ingredients

• 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
• pinch of freshly ground black pepper
• 1 tablespoon butter
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 stalks of celery, chopped (about 1 1/2 cups)
• 1 tablespoon chopped fresh sage (about 6 large leaves)
• 6 cups chicken broth
• 1/2 cup freshly grated Parmesan
• Sage and Parmesan Croutons
• 3 ounces rustic white bread (about 3 thick slices), tom into 24 1-inch pieces
• 1 large clove garlic, minced (about 2 teaspoons)
• 1 tablespoon finely chopped fresh sage (about 6 large leaves)
• 1/2 teaspoon salt
• 2 tablespoons finely grated Parmesan