Menu
Parmesan Butternut Squash Parmesan Butternut Squash
Butternut Squash Soup Butternut Squash Soup
Creamy Butternut Soup Creamy Butternut Soup
Cream of Butternut Soup Cream of Butternut Soup
Creamy Butternut Squash & Sage Soup Creamy Butternut Squash & Sage Soup
Parmesan Butter Parmesan Butter
Butternut Squash Mac and Cheese Butternut Squash Mac and Cheese
Creamy Butternut Squash Soup Creamy Butternut Squash Soup
Butternut Squash & Pear Soup Butternut Squash & Pear Soup
Butternut Squash and Carrot Soup Butternut Squash and Carrot Soup
Vegan Squash Soup with Naan Croutons Vegan Squash Soup with Naan Croutons
Butternut Turkey Soup Butternut Turkey Soup
Hearty Butternut Squash Soup Hearty Butternut Squash Soup
Roasted Garlic Butternut Soup Roasted Garlic Butternut Soup
Cheddar-Butternut Squash Clafoutis Cheddar-Butternut Squash Clafoutis
Pizza Soup with Garlic Toast Croutons Pizza Soup with Garlic Toast Croutons
Yellow Tomato Soup with Goat Cheese Croutons Yellow Tomato Soup with Goat Cheese Croutons
Butternut Squash Apple Soup Butternut Squash Apple Soup
Parmesan Potato Soup Parmesan Potato Soup
Butternut Squash Soup with Cinnamon Butternut Squash Soup with Cinnamon

Butternut Soup with Parmesan Croutons

11 reviews
Test Kitchen Approved
Total Time

Prep: 50 min. Cook: 25 min.

Makes

8 servings (2 quarts)

Updated: Oct. 21, 2022
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
Butternut Soup with Parmesan Croutons
Butternut Soup with Parmesan Croutons Recipe photo by Taste of Home
Next Recipe

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

  1. Place squash in a 15x10x1-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.
  2. 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.
  3. In a blender, puree soup in batches until smooth. Return to the pan; heat through.
  4. 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.
  5. 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.

Nutrition Facts

1 each: 179 calories, 8g fat (1g saturated fat), 1mg cholesterol, 541mg sodium, 25g carbohydrate (6g sugars, 6g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.