Butternut Squash Apple Soup {Homemade Croutons!}

subheading: FOR THE SOUP:

2 tablespoons olive oil

2 medium yellow onions - chopped (about 3 cups total)

2 large butternut squash - about 5 pounds total, peeled and diced into chunks

4 medium apples - ( or 3 large) I like using a mix of sweet apples such as McIntosh or Golden Delicious and tart such as Granny Smith or Cortland, peeled, cored and roughly diced

3 to 4 cups low sodium chicken stock - divided

1 ¼ teaspoon kosher salt

½ teaspoon freshly grated nutmeg*

¼ teaspoon black pepper

¼ teaspoon cayenne pepper

subheading: FOR THE SAGE PARMESAN CROUTONS:

6 cups sourdough cubes - or whole grain bread cubes(1-inch cut) use a hearty, crusty loaf-you'll need about 6 thick slices total

3 tablespoons olive oil

2 tablespoons minced fresh sage

½ teaspoon kosher salt

3 tablespoons freshly grated parmesan

Directions at wellplated.com

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