Butternut Squash Soup With Sage and Parmesan Recipe

Name: Butternut Squash Soup With Sage and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 Spanish onion, diced; 3 stalks celery, diced; 2 leeks, white part only, coarsely chopped; 4 garlic cloves, sliced thin; 1 1/2 quarts vegetable or chicken stock; 1/4 pound Parmesan piece or rinds; 2 butternut squashes, peeled and cubed; 3 leaves fresh sage, chopped; 1 bay leaf

Servings: persons

1
Melt the butter in a large stock pot over medium heat.
2
Add the onion, celery, leeks and garlic and cook them until they are soft.
3
Add the vegetable or chicken stock, Parmesan pieces or rinds and simmer 15 to 20 minutes.
4
Add the butternut squash, sage, bay leaf, salt, pepper, nutmeg and cayenne.
5
Cook until the squash is tender (about 10 to 15 minutes).
6
Remove the bay leaf and the cheese and puree one quarter of the soup in a food processor and return it to the stock pot (the cheese -- not the rind -- can be crumbled or grated as a garnish for the soup).
7
Heat through and correct seasoning.
8
Garnish the soup with scallions and serve.
9
Pass the freshly grated Parmesan separately.

789

kcal

Calories

Fat

Carbs

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 10 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 Spanish onion, diced, 3 stalks celery, diced, 2 leeks, white part only, coarsely chopped, and more.

Yes, Butternut Squash Soup With Sage and Parmesan 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 Sage and Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions