Print Options

Back to Butternut Soup with Parmesan Croutons >

Include these items:

Select reviews >

Taste of Home Logo

Butternut Soup with Parmesan Croutons

 Butternut Soup with Parmesan Croutons
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
8 ServingsPrep: 50 min. Cook: 25 min.

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.

2 of 2

Butternut Soup with Parmesan Croutons (continued)

Directions (continued)

  • 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.