Butternut Squash Soup With Sage And Parmesan Croutons

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Ingredients

1 3-pound butternut squash—peeled, seeded, and cut into 1-inch cubes (5 to 6 cups)

3 tablespoons olive oil

3 teaspoons kosher salt

Pinch of freshly ground black pepper

1 tablespoon butter

1 large yellow onion, diced (about 1 ½ cups)

3 stalks of celery, chopped (about 1 ½ cups)

1 tablespoon chopped fresh sage (about 6 large leaves)

6 cups chicken broth

1/2 cup freshly grated Parmesan

Sage and Parmesan Croutons

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