butternut squash bisque with parmesan and sage croutons

Have you ever wondered what fall tastes like?
I'll tell you...it tastes like this butternut squash bisque.
How I love my mother's recipe box!
This stuff is magical. Not only is it easy (so long as you don't accidentally unsubmerge the submerged blender like I did and get orange globs all over yourself and every surface in the kitchen) but it is plain old soul-soothing good.
My husband, a man that loves meat and potatoes with his meal, was actually satisfied with a bowl of this, along with some salad and French bread. That's big time people!
It's a recipe created for fall. You'll love it, I promise.

BISQUE:

1 butternut squash (approximately 3 lbs.)
2 large tart apples
1 large Bartlett pears
1 large onion
2 1/2 T. butter
4 cups chicken broth or vegetable stock
2 t. fresh thyme or 2/3 t. dried thyme
1 t. fresh sage or 1/3 t. dried sage
1/8 t. nutmeg
1 bay leaf
1/2 t. salt
1/2 t. pepper
3/4 cup half & half

Peel and cut squash and cut it, along with apples and pears, into 1" cubes and place in a large pot. Chop onion and saute in butter for about 4 minutes, or until tender. Add to pot. Add chicken broth, thyme, sage, nutmeg, bay leaf, salt and pepper to pot, stir and bring to a boil. Reduce heat and simmer for 20 minutes or until tender. Cool to room temperature and puree. Add  cream and stir well. Return to heat to warm and serve topped with croutons and grated Parmesan cheese. Enjoy!

CROUTONS:

2 1/2  tablespoons grated Parmesan cheese
2 1/2  tablespoons olive oil
1 teaspoon rubbed sage
2 garlic cloves, minced
2 1/2 cups cubed whole wheat bread

Combine cheese, oil, sage and garlic. Add cubed bread and toss to coat. Place on a baking sheet coated with cooking spray.If the cheese does not stick to the cubes, use what is left in the bottom of the bowl and sprinkle it on top prior to baking. Bake at 425° for 6-8 minutes or until golden brown.

Enjoy!