Perfect for Fall! Classic, Creamy Butternut Squash Soup

Butternut Squash Soup with Sage
Butternut Squash Soup with Sage

This soup is a creamy combination of classic autumn flavors: butternut squash and sage.

Related:10 Mouthwatering Butternut Squash Recipes

Ingredients:
- 2 medium (2 1/2 pounds each) butternut squash, each cut lengthwise in half, seeds removed
- 4 tablespoon(s) olive oil
- 2 medium stalks celery, chopped
- 2 large shallots, thinly sliced
- 1 medium carrot, chopped
- 3 sprig(s) fresh thyme
- 1 bay leaf
- 1 tablespoon(s) chopped fresh sage leaves
- 24 sage leaves, for garnish
- Salt and pepper
- 1 carton(s) (32-ounce) chicken broth
- 2 cup(s) water
- 2 ounce(s) French bread, cut into 1/2-inch cubes (2 cups)

Related:14 Ways to Use Fresh Apples

Directions:
1. Preheat oven to 450 degrees F. Line 15 1/2" by 10 1/2" jelly-roll pan with foil. Place squash halves, cut sides down, in prepared pan and roast 45 minutes or until very tender when pierced with knife. Cool until easy to handle; with spoon, scoop squash from shells and place in large bowl. Discard shells.

2. Meanwhile, in 5- to 6- quart saucepot, heat 2 tablespoons oil on medium until hot. Add celery, shallots, and carrot; cook 20 minutes, stirring frequently. Stir in thyme, bay leaf, 1 tablespoon sage, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook vegetable mixture 2 minutes longer.

3. Add broth, water, and squash to pot; cover and heat to boiling on high. Reduce heat to low; simmer 10 minutes.

Related:Don't Stress About Dinner! Try One of These Slow-Cooker Meals

4. Meanwhile, in 10-inch skillet, heat remaining oil on medium-high until hot. Add sage leaves; cook 1 minute or until sage is crisp. Transfer to paper-towel-lined plate to drain. Add bread to skillet; cook 3 minutes or until golden brown, stirring. Transfer to plate with sage.

5.Discard thyme and bay leaf. Working in batches, ladle squash mixture into blender. With center part of blender cover removed to allow steam to escape, blend mixture until pureed; return to pot. Reheat on low, stirring in additional water for desired thickness. To serve, ladle soup into shallow bowls; garnish with croutons and sage leaves.

More from Good Housekeeping: