Butternut Squash Soup With Sage and Parmesan Croutons

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 1/2 cups)
• 3 stalks of celery, chopped (about 1 1/2 cups)
• 1 tablespoon chopped fresh sage (about 6 large leaves)
• 6 cups chicken broth
• ½ cup freshly grated Parmesan
• Sage and Parmesan Croutons

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