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Butternut Soup with Parmesan Croutons Recipe

Butternut Soup with Parmesan Croutons Recipe photo by Taste of Home

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“Roasting creates a rich, caramelized flavor, but you can cook the squash cubes directly in the broth if you’re short on time. They should pierce easily with a fork when they’re done.” Jen Lehner — Seattle, Washington

This recipe is:

Healthy

Diabetic Friendly

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Butternut Soup with Parmesan Croutons Recipe

Prep: 50 min. Cook: 25 min.

Yield: 8 Servings

50 25 75

Ingredients

1 medium butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes
2 tablespoons olive oil, divided
1/4 teaspoon pepper
1 large onion, chopped
3 celery ribs, chopped
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
CROUTONS:
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
2 garlic cloves, minced
2 cups cubed French bread (1/2-inch cubes)
Cooking spray
Additional grated Parmesan cheese, optional

Directions

Place squash in a 15-in. x 10-in. x 1-in. baking pan lightly coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with pepper. Toss to coat. Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring every 15 minutes. Set aside.
In a Dutch oven, saute the onion, celery and sage in remaining oil until tender. Stir in the broth and squash. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend. Cool slightly.
In a blender, puree soup in batches until smooth. Return to the pan; heat through.
For croutons, in a small bowl, combine the cheese, oil, sage and garlic. Add bread cubes and spritz with cooking spray; toss to coat. Place on a baking sheet coated with cooking spray.
Bake at 425° for 5-8 minutes or until golden brown, stirring occasionally. Sprinkle each serving of soup with croutons and additional cheese if desired. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup soup with 1/4 cup croutons equals 179 calories, 8 g fat (1 g saturated fat), 1 mg cholesterol, 541 mg sodium, 25 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Butternut Soup with Parmesan Croutons in Healthy Cooking October/November 2009, p40

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Butternut Soup with Parmesan Croutons

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(1-8) of 8 reviews

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Reviewed on Jan. 04, 2011 by jennbratton

I take that back, I clicked on the wrong recipe, this is not the one I made. I made the Creamy Butternut Soup. Sorry all.

Reviewed on Jan. 04, 2011 by jennbratton

It wasn't a bad soup, but it was a little bland for my family's taste. I'm not a natural in the kitchen, so I do not know exactly what I would add to kick it up a notch, I just know that my family has requested that I do not make it again.

Reviewed on Aug. 23, 2010 by LizCav

I made this because I was experimenting with some "savory" squash recipe's instead of the traditional sweet ones. My husband hates the texture of squash, and I thought this soup would mask that. The texture was fine, but the flavor was lacking. Reminded us both of pea soup. I did not make the croutons, but will probably not be making this soup again.