Butternut Squash Soup Recipe | Elledge Family | Umami

Ingredients

• 2 tablespoons olive oil
• 2 medium yellow onions (chopped, about 3 cups total)
• 2 large butternut squash (about 5 pounds total, peeled and diced into chunks)
• 4 medium apples
• 3-4 cups low sodium chicken stock (divided)
• 1 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly grated nutmeg*
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 6 cups sourdough cubes (or whole grain bread cubes, 1-inch cut use a hearty, crusty loaf—you'll need about 6 thick slices total)
• 3 tablespoons olive oil
• 2 tablespoons minced fresh sage
• 1/2 teaspoon kosher salt
• 3 tablespoons freshly grated parmesan