Butternut Squash Soup With Sage and Parmesan Croutons

Photo by Jim Franco
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  • Serves 6-8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 298 calories
    • Calories 51 calories from fat
    • Fat 17 g
    • Sat Fat 4 g
    • Cholesterol 11 mg
    • Sodium 1226 mg
    • Protein 8 mg
    • Carbohydrate 31 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 201 mg


  1. Check 1 3-pound butternut squash, peeled, seeded, and cut into 1-inch cubes (5 to 6 cups)
  2. Check 3 tablespoons olive oil
  3. Check 3 teaspoons kosher salt
  4. Check pinch of freshly ground black pepper
  5. Check 1 tablespoon butter
  6. Check 1 large yellow onion, diced (about 1 1/2 cups)
  7. Check 3 stalks of celery, chopped (about 1 1/2 cups)
  8. Check 1 tablespoon chopped fresh sage (about 6 large leaves)
  9. Check 6 cups chicken broth
  10. Check 1/2 cup freshly grated Parmesan
  11. Check Sage and Parmesan Croutons


  1. Preheat oven to 400° F. In a large bowl, toss the squash with 2 tablespoons of the olive oil, 2 teaspoons of the salt, and the pepper. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized; set aside.
  2. In a Dutch oven or a large stockpot, heat the butter and the remaining oil over medium heat. Add the onion, celery, and sage and sauté, stirring occasionally, until the vegetables are translucent and tender, 10 minutes. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat.
  3. Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep warm. Top with Sage and Parmesan Croutons and the grated Parmesan.