<http://schema.org/recipeInstructions>
" Melt butter in a medium stockpot over medium heat. Add onion, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Place rosemary and sage on a small square of cheesecloth, and tie with kitchen string. Stir in the herb sachet, squash, potatoes, stock, and water. Bring to a boil, then reduce heat to a simmer, and cook until vegetables are soft, about 15 minutes. Discard herb sachet. Let cool slightly. Working in batches, pur\u00E9e soup in a blender until smooth. Adjust to desired consistency with stock or water. (Soup can be made up to 2 days ahead; warm over low heat.) Season with salt and pepper. Serve with crostini. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a22311/creamy-winter-squash-soup-herbed-crostini-recipe-mslo0114/>