Roasted Butternut Squash Soup with Parmesan Sage Croutons
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Ingredients

  • 2 large Butternut Squash ( about 4 lbs)
  • 3 T olive oil, divided
  • ½ t. salt
  • ¼ t. pepper
  • 1 T butter
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 2 T fresh chopped sage
  • 5 c low sodium chicken broth
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  • For Croutons
  • 2 cups cubed French bread
  • 1 T olive oil
  • 2 T butter, melted
  • 1 T chopped fresh sage
  • ¼ c. grated parmesan cheese
  • Instructions

Instructions

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