Butternut Squash Soup With Parmesan Crostini Recipe

Name: Butternut Squash Soup With Parmesan Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more; 24 fresh sage leaves; 2 vidalia onions, chopped; 2 celery stalks, chopped; 2 carrots, peeled and chopped; 4 cloves garlic, chopped; 2 sprigs fresh rosemary, leaves only; 1 fresno or other hot red chile, chopped; salt and freshly ground black pepper, to taste; 4.25 pounds butternut squash, halved and de-seeded; 6 cups chicken stock, the clearer the better; 1 heavy grating of nutmeg; 1 generous pinch of cinamon; 6 slices rustic, crusty bread; 3/4 cup grated parmigiano-reggiano

Servings: persons

1/4 cup extra-virgin olive oil, plus more
24 fresh sage leaves
2 vidalia onions, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
4 cloves garlic, chopped
2 sprigs fresh rosemary, leaves only
1 fresno or other hot red chile, chopped
salt and freshly ground black pepper, to taste
4.25 pounds butternut squash, halved and de-seeded
6 cups chicken stock, the clearer the better
1 heavy grating of nutmeg
1 generous pinch of cinamon
6 slices rustic, crusty bread
3/4 cup grated parmigiano-reggiano

1
Preheat oven to 350. Rub squash halves with oil, season with salt and pepper, and roast until soft, about 30-45 minutes. Let cool and scoop out flesh, discard skin
2
Put a large pot on a high heat and add 1/4 cup oil. Add onions, celery, carrots, garlic and chile and saute until soft. Add squash, rosemary, chicken stock and bring to a boil. Add nutmeg, cinamon and pepper, reduce to simmer for 30 minutes. Use immersion blender to puree soup until smooth. Adjust seasoning with salt.
3
Heat olive oil in a nonstick pan and add sage leaves. Fry leaves until crisp. Use oil from pan to moisten one side of bread slices and press grated cheese onto it. Drain most of remaining oil from pan and fry bread until crisp on both sides.
4
Pour soup into bowls, add fried sage leaves, drizzle with good quality extra virgin olive oil, and serve with the crostini.

4303

kcal

Calories

424

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus more, 24 fresh sage leaves, 2 vidalia onions, chopped, 2 celery stalks, chopped, and more.

Yes, Butternut Squash Soup With Parmesan Crostini 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.

That's it — enjoy your meal!

Butternut Squash Soup With Parmesan Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions