Butternut Squash Apple Soup

tablespoons olive oil

 medium yellow onions, chopped (about 3 cups total)

large butternut squash (about 5 pounds total), peeled and diced into chunks

medium or 3 large apples (I like using a mix of sweet apples such as McIntosh or Golden Delicious and tart such as Granny Smith or Cortland), peeled, cored and roughly diced

low sodium chicken stock, divided

 teaspoon kosher salt

teaspoon freshly grated nutmeg*

black pepper

cayenne pepper

1-inch cut sourdough or whole grain bread cubes (use a hearty, crusty loaf—you’ll need about 6 thick slices total)

olive oil

minced fresh sage

kosher salt

freshly grated parmesan