I had some squash puree in the freezer, and plentiful sage in the garden, so I threw together this little soup as a starter for an easy Sunday night dinner. The soup is based on this recipe at epicurious.com, though I substituted homemade vegetable stock for the chicken, and used Earth Balance instead of butter (making it vegan) . The recipe also calls for too much salt, so if you make it at home, reduce a bit, or add more stock to balance it out. The soup was colorful, with an equally bright flavor. And I love fried breadcrumbs in soup!
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