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Butternut Soup with Parmesan Croutons

Name: Butternut Soup with Parmesan Croutons
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 8 servings (2 quarts).
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

11 reviews

Test Kitchen Approved

Total Time

Prep: 50 min. Cook: 25 min.

Makes

8 servings (2 quarts)

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 Recipe photo by Taste of Home

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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 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.
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.

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.

Butternut Soup with Parmesan Croutons

Ingredients

Directions

Nutrition Facts

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