Butternut Soup With Parmesan Croutons Recipe

Name: Butternut Soup With Parmesan Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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

Servings: persons

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
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 15x10x1-in. baking pan lightly coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with pepper. Toss to coat. Bake, uncovered, at 425u00b0 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
5
coated with cooking spray.
6
Bake at 425u00b0 for 5-8 minutes or until golden brown, stirring occasionally. Sprinkle each serving of soup with croutons and additional cheese if desired.

900

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Butternut Soup With Parmesan Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Soup With Parmesan Croutons

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