Dark Days - Week #6

Dark Days #6
Butternut squash and sage soup with sage breadcrumbs Whatever you do, DO NOT skip making the breadcrumbs, these absolutely make this dish! We had a little snow fall the day we made this – so it was a little strange harvesting sage from the front yard covered with snow!
Soup
1 ½ tablespoon butter (Golden Glenn Creamery, Bow, WA)
1 ½ tablespoons olive oil (not local)
2 cups chopped onions (Walla Walla, WA)
2 tablespoons chopped parsley (organic, not local)
2 teaspoons chopped fresh sage (front yard)
4 cups ½ inch cubes peeled seeded butternut squash (Full Circle Farm, Carnation, WA)
1 ½ teaspoons coarse sea salt (Bonair, brought home on vacation)
1 garlic clove (organic)
5 to 6 cups chicken stock (home made)
Breadcrumbs
2 crustless slices fresh whole grain wheat bread, torn (Essential Baking Company, WA)
4 teaspoons butter (Golden Glenn Creamery)
1 tablespoon finely chopped fresh sage (front yard)
Soup
Melt butter with oil in large pot over medium high heat. Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes. Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft; about 25 minutes. Cool slightly.
Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock if desired. Season with pepper and more salt, if desired.
Breadcrumbs
Place bread in a food processor; blend until fire crumbs form but some slightly coarser crumbs remain. Cook butter in skillet in large nonstick skillet over medium heat until golden; about 2 minutes. Add breadcrumbs and sage. Cook until crumbs are crisp, stirring frequently, about 10 minutes. Remove from heat and cool.
Ladle soup into bowls. Sprinkle with breadcrumbs.
Serves 6. Taken from Bon Appétit, February 2008