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8 SERVINGS DAIRY-FREE
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For an extra-special touch toast the squash seeds to sprinkle over the soup.
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Rinse seeds, pat dry with paper towels, spread on a baking sheet and bake at 350F for 30 to 40 min, tossing occasionally.
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This make-ahead soup can be frzn for up to 1 month.
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Preheat oven to 400F.
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Cut squash in half lengthwise and scoop out seeds; save seeds for toasting if you like (see above).
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Place squash halves cut side down on large baking sheet with sides.
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Bake till skins are browned and squash is tender, about 1 hour 10 min.
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Let cold slightly.
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Scoop cooked squash from skins and transfer to large saucepan.
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Mash well with potato masher, then stir in broth and 2 c. water.
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Bring to a simmer over medium-low heat, stirring often.
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Season with salt and pepper and remove from heat.
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Soup should be as thick as tomato sauce-add in up to 1 c. more water to thin if necessary.
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If you prefer a finer texture, cold slightly then puree soup in a blender or possibly food processor.
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Let cold completely, transfer to container with lid and chill at least 8 hrs.
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Up to 4 hrs before serving, heat 3 Tbsp.
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oil in a medium skillet over medium heat.
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Add in sage leaves and cook till lightly browned, turning once, about 1 minute.
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Using tongs, transfer sage to paper towels to drain.
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Reserve oil in skillet.
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Trim crusts from bread, discarding crusts.
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Cut each bread slice diagonally into 4 triangles, then cut each triangle in half to make 32 croutons total.
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Heat reserved oil in skillet over medium heat.
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Add in half the croutons and cook, turning once, till golden brown on both sides, about 1 minute.
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Transfer to paper towels to drain.
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Heat remaining 1 Tbsp.
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oil in skillet and cook remaining croutons as before.
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Rewarm soup over low heat, stirring occasionally.
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Ladle soup into howls and scatter 3 toasted sage leaves over each portion.
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Garnish each with 4 croutons and serve warm.
