Butternut Squash & Pumpkin Soup

I'm no stranger to the Food Network & have spent much couch time taking in the recipes from (my mother-in-law's fave) the Barefoot Contessa.  After watching her make this soup, I needed to make it.  I jazzed it up with some of my own garnishes.  Click through for easy ways to make a new take on a homemade crouton (hint: it's made from corn bread!) & a simple way to make sage fancy.

Oh & a super huge HAPPY BIRTHDAY to Dulcie! Love you little lady! Hope this is the best year yet! XO

Sage Garnish How-To:
In the same olive oil you will sauté you onions in for the soup, throw in a bunch of sage leaves for a minute.  Remove & place on paper towel until ready to use.  Top each bowl of soup with a few leaves for some extra pizazz.

Cornbread Croutons
Ingredients

• 1 thick slice of cornbread (homemade or store bought)
• 1 tablespoon butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon grated parmesan cheese

Make It!

1. Cut the cornbread into small 1/2 inch cubes.
2. Melt butter in a hot skillet.
3. Brown cornbread cubes in melted butter, turning to brown on all sides.
4. Remove cornbread from pan & let rest on paper towels.
5. Sprinkle (while still hot) with salt, pepper & parmesan cheese.
6. Serve on top of each bowl of soup.