1 1/2 Tbsp butter
1 1/2 Tbsp Extra Virgin Olive Oil
2 Cups chopped onions
1/2 Tbsp dried Parsley
1/2 tsp, Rubbed Sage
4 Cups 1/2-inch cubes peeled seeded butternut squash
1 Cup 1/2 – inch cubes, seeded Granny Smith apples
1 1/2 tsp Coarse Sea Salt
1 garlic clove, minced
5 to 6 cups Chicken Stock
2 slices fresh whole grain wheat bread, crusts cut off, torn to pieces
4 teaspoons butter
1/2 Tbsp Sage, Dalmation Leaf
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, apples, 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 (Or do in one batch with an immersion blender) Thin with stock, if desired. Season with pepper and more salt, if desired (and if you’re into sweet, add a little brown sugar).
Place bread in processor; blend until fine crumbs form but some slightly coarser crumbs remain. Cook butter 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.