Butternut Soup with Parmesan Croutons Recipe

4 12 13
Butternut Soup with Parmesan Croutons Recipe
Butternut Soup with Parmesan Croutons Recipe photo by Taste of Home
Publisher Photo

Butternut Soup with Parmesan Croutons Recipe

Read Reviews
4 12 13
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
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).
Originally published as Butternut Soup with Parmesan Croutons in Healthy Cooking October/November 2009, p40

Nutritional 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.

  • 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
  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

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Reviews forButternut Soup with Parmesan Croutons

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MY REVIEW
rwippel User ID: 4262008 160747
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
cmcanon@att.net User ID: 4017141 106044
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
TressaC User ID: 6492317 163671
Reviewed Oct. 26, 2013

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

MY REVIEW
chand002 User ID: 3610678 175435
Reviewed Nov. 4, 2012

"Amazing flavor"

MY REVIEW
jennbratton User ID: 1165153 210123
Reviewed Jan. 4, 2011

"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."

MY REVIEW
jennbratton User ID: 1165153 210122
Reviewed Jan. 4, 2011

"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."

MY REVIEW
LizCav User ID: 3150703 142068
Reviewed Aug. 23, 2010

"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."

MY REVIEW
sewingmama User ID: 782570 179642
Reviewed Jan. 16, 2010

"Everyone loved this at my house. Will certainly make again."

MY REVIEW
urchinlee@aol.com User ID: 511301 210121
Reviewed Nov. 13, 2009

"Roasting the squash really makes it delicious. I also added in 2-3 apples that I roasted with the squash."

MY REVIEW
Ginger H User ID: 3924406 179641
Reviewed Oct. 31, 2009

"I made this for our ladies night out at church and it was a big hit!"

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