Aw, c’mon everyone… I know I’m not the only person on this site who can prepare food from a recipe… Won’t you please come play with me? 
This is a lovely, fragrant, and tasty recipe for cool days and nights when you need something comforting in your tummy.
Sage–again–is associated with immortality, longevity, wisdom, protection, and wish fulfillment.
Ingredients
Soup
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh sage
4 cups 1/2-inch cubes peeled seeded butternut squash
1 1/2 teaspoons coarse sea salt
1 garlic clove, minced
5 to 6 cups chicken or vegetable stock
Breadcrumbs
2 crustless slices fresh whole grain wheat bread, torn
4 teaspoons butter
1 tablespoon finely chopped fresh sage
Instructions
For soup
- 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. Cool slightly.
- 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.
- DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Rewarm before serving.
For breadcrumbs
- 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.
- DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.
- Ladle soup into bowls. Sprinkle with breadcrumbs.
