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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
  • Total Time
    Prep: 50 min. Cook: 25 min.
  • Makes
    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

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.
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Reviews

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Average Rating:
  • chand002
    Oct 25, 2018

    Amazing taste!!

  • rwippel
    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!

  • cmcanon
    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

  • TressaC
    Oct 26, 2013

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

  • spronovo
    Oct 30, 2012

    No comment left

  • hatsone
    Oct 12, 2012

    No comment left

  • pacgirl
    Oct 21, 2011

    No comment left

  • jennbratton
    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.

  • jennbratton
    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.

  • LizCav
    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.