Butternut Squash Soup With Sage and Parmesan Croutons

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Butternut Squash Soup With Sage and Parmesan Croutons
Photo: Jim Franco
Hands On Time:
20 mins
Total Time:
2 hrs
Yield:
6 to 8 serves -

Ingredients

  • 1 3-pound butternut squash, peeled, seeded, and cut into 1-inch cubes (5 to 6 cups)

  • 3 tablespoons olive oil

  • 3 teaspoons kosher salt

  • pinch of freshly ground black pepper

  • 1 tablespoon butter

  • 1 large yellow onion, diced (about 1 1/2 cups)

  • 3 stalks of celery, chopped (about 1 1/2 cups)

  • 1 tablespoon chopped fresh sage (about 6 large leaves)

  • 6 cups chicken broth

  • ½ cup freshly grated Parmesan

  • Sage and Parmesan Croutons

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.

Nutrition Facts (per serving)

298 Calories
17g Fat
31g Carbs
8mg Protein
Nutrition Facts
Calories 298
% Daily Value *
Total Fat 17g 22%
Saturated Fat 4g 20%
Cholesterol 11mg 4%
Sodium 1226mg 53%
Total Carbohydrate 31g 11%
Protein 8g
Calcium 201mg 15%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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