Butternut Soup with Parmesan Croutons Recipe

Butternut Soup with Parmesan Croutons Recipe Butternut Soup with Parmesan Croutons Recipe photo by Taste of Home Rating 4

“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

  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • My Savings
  • Email
[X]

Rate Butternut Soup with Parmesan Croutons Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
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

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Butternut Soup with Parmesan Croutons

Butternut Soup with Parmesan Croutons Recipe

Butternut Soup with Parmesan Croutons

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

(1-1) of 1 reviews

Reviewed on Nov. 04, 2012 by chand002

Amazing flavor

 
 

Memorial Day Recipes

Memorial Day Recipes
Advertise with us
ADVERTISEMENT
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT