Butternut Squash Soup with Fried Sage Croutons

INGREDIENTS

• 5 fresh thyme sprigs
• 4 fresh sage sprigs
• 1 Tbs. plus 1/4 cup olive oil
• 1 yellow onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 tsp. minced garlic
• 1 jar (2 lb.) butternut squash puree
• 2 1/2 cups chicken or vegetable broth
• 12 fresh sage leaves
• 3 cups crustless bread cubes (1/4-inch cubes), preferably from a batard
• 2 tsp. minced fresh sage
• Kosher salt and freshly ground pepper, to taste
• Crème fraîche for serving