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Butternut Squash Soup With Sage and Parmesan Croutons

Butternut Squash Soup With Sage and Parmesan Croutons
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Serves 6-8| Hands-On Time: | Total Time:

Ingredients

Directions

  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.
By December, 2004

Nutritional Information

  • Per Serving
  • Calories 298Calories From Fat 51%
  • Calcium 201mg
  • Carbohydrate 31g
  • Cholesterol 11mg
  • Fat 17g
  • Fiber 5g
  • Iron 2mg
  • Protein 8mg
  • Sat Fat 4g
  • Sodium 1226mg
What does this mean? See Nutrition 101 .

Quick Tip

Autumn Squash Soup With Orange Zest and Nutmeg
Roasting creates a deep, caramelized flavor. But if you don’t have time for this step, cook the squash cubes directly in the broth.

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