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Butternut Squash Soup with Fried Sage Croutons

Williams Sonoma
  • 55 minutes
  • Serves 8

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