INGREDIENTS
1
jar Butternut squash puree
1
Carrot
1
Celery stalk
1 tsp
Garlic
4
Sage, fresh sprigs
12
Sage, fresh leaves
2 tsp
Sage, fresh
5
Thyme, fresh sprigs
1
Yellow onion
2 1/2 cups
Chicken or vegetable broth
1
Kosher salt and freshly ground pepper
5 tbsp
Olive oil
1
4-inch cubes 3 cups crustless bread cubes
Crème fraîche for serving