1 1/2 tbsp butter
1 1/2 tbsp olive oil
2 cup chopped onions
2 tbsp chopped fresh Italian parsley
2 tsp chopped fresh sage
4 cup 1/2 inch cubes, peeled seeded butternut squash
1 1/2 tsp coarse sea salt (to taste)
1 clove garlic, minced
5-6 cup organic chicken stock
2 slice crustless fresh whole grain wheat bread, torn
4 tsp butter
1 tbsp finely chopped fresh sage
Melt butter with oil in large pot over medium-high heat.
Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes.
Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes.
Add garlic; stir 1 minute.
Add 5 cups stock; bring to boil.
Reduce heat, cover, and simmer until squash is very soft, about 25 minutes.
Working in batches, puree soup in blender, allowing some texture to remain Return soup to pot.
Thin with stock, if desired.
Season with pepper and more salt, if desired.
Place bread in processor; 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.
Ladle soup into bowls.
Sprinkle with breadcrumbs.