For the Soup:

1. Heat a large Dutch oven or pot over medium heat and add the oil and butter.
2. Add in the onion, garlic, sage, spices, and a pinch of salt and stir to combine. Cook, stirring frequently, for about 5 minutes or until the onion and garlic soften.
3. Stream in the hard cider and bring to a boil. Simmer for 5 minutes or until the hard cider is reduced by about half.
4. Add in the broth, along with another bit of salt and black pepper, and then bring to a simmer. Add the squash and apple and simmer the soup over medium-low heat for 20 minutes, or until the squash is very tender and almost falling apart.
5. Use an immersion blender or transfer the soup, in batches, to a regular blender and blend until completely smooth.
6. Return the soup to the pot and stir in the half-and-half. Season, to taste, with salt and pepper.

For the Croutons:

1. While the soup is simmering, preheat the oven to 400°F.
2. Spread the cubed bread out in an even layer on a large baking sheet.
3. In a small saucepan, heat together the oil and butter over medium heat. Add in the “everything” seasoning and fresh sage leaves, cook for a few seconds, and remove from the heat.
4. Pour the butter mixture over the bread cubes and toss with a spatula to evenly coat everything. Sprinkle a little bit more “everything” seasoning over top of the croutons and then transfer to the oven.
5. Bake for 15-20 minutes or until the croutons are crisp and golden.

To Serve:

Serve the soup garnished with the croutons and crispy sage leaves. I do an extra shake of the everything seasoning as well – I just love it so!