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1
Preheat oven to 400F.
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2
Cut squash in half lengthwise and scoop out seeds; save seeds for toasting if desired (see above).
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3
Place squash halves cut side down on large baking sheet with sides.
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4
Bake until skins are browned and squash is tender, about 1 hour 10 minutes.
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5
Let cool slightly.
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6
Scoop cooked squash from skins and transfer to large saucepan.
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7
Mash well with potato masher, then stir in broth and 2 cups water.
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8
Bring to a simmer over medium-low heat, stirring often.
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9
Season with salt and pepper and remove from heat.
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10
Soup should be as thick as tomato sauceadd up to 1 cup more water to thin if necessary.
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11
If you prefer a finer texture, cool slightly then puree soup in a blender or food processor.
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12
Let cool completely, transfer to container with lid and refrigerate at least 8 hours.
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13
Up to 4 hours before serving, heat 3 tablespoons oil in a medium skillet over medium heat.
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14
Add sage leaves and cook until lightly browned, turning once, about 1 minute.
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15
Using tongs, transfer sage to paper towels to drain.
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16
Reserve oil in skillet.
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17
Trim crusts from bread, discarding crusts.
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18
Cut each bread slice diagonally into 4 triangles, then cut each triangle in half to make 32 croutons total.
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19
Heat reserved oil in skillet over medium heat.
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20
Add half the croutons and cook, turning once, until golden on both sides, about 1 minute.
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21
Transfer to paper towels to drain.
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22
Heat remaining 1 tablespoon oil in skillet and cook remaining croutons as before.
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23
Rewarm soup over low heat, stirring occasionally.
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24
Ladle soup into bowls and scatter 3 toasted sage leaves over each portion.
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25
Garnish each with 4 croutons and serve hot.
