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

Butternut Soup with Parmesan Croutons Recipe

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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
TOTAL TIME: Prep: 50 min. Cook: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 50 min. Cook: 25 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  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. Yield: 8 servings (2 quarts).
Originally published as Butternut Soup with Parmesan Croutons in Healthy Cooking October/November 2009, p40

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.

Reviews for Butternut Soup with Parmesan Croutons

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 13, 2013

Absolutely deliscious!!! I didn't know butternut squah soup could be this deliscious without heavy cream. This is going to become a fall staple!

MY REVIEW
Reviewed Oct. 26, 2013

TO JENNBRATTON AND LIZCAV---TRY ADDING JUST A PINCH OF NUTMEG AND A PINCH OF GARLIC TO THE SOUP. IT REALLY PERKS UP THE FLAVOR. BE CAREFUL HOW MUCH YOU ADD AS BOTH ITEMS CN BE QUITE STRONG

MY REVIEW
Reviewed Oct. 26, 2013

would love to try this. Any suggestions on what I could replace the sage with. Really dislike sage.

MY REVIEW
Reviewed Nov. 4, 2012

Amazing flavor

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