Butternut Squash Soup With Sage And Parmesan Crouto

Name: Butternut Squash Soup With Sage And Parmesan Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3-pound butternut squash-peeled, seeded, and cut into 1-inch cubes (5 to 6 cups); 3 tablespoons olive oil; 3 teaspoons kosher salt; Pinch of freshly ground black pepper; 1 tablespoon butter; 1 large yellow onion, diced (about 1 1/2 cups); 3 stalks of celery, chopped (about 1 1/2 cups); 1 tablespoon chopped fresh sage (about 6 large leaves); 6 cups chicken broth; 1/2 cup freshly grated Parmesan; Sage and Parmesan Croutons

Servings: persons

1 3-pound butternut squash-peeled, seeded, and cut into 1-inch cubes (5 to 6 cups)
3 tablespoons olive oil
3 teaspoons kosher salt
Pinch of freshly ground black pepper
1 tablespoon butter
1 large yellow onion, diced (about 1 1/2 cups)
3 stalks of celery, chopped (about 1 1/2 cups)
1 tablespoon chopped fresh sage (about 6 large leaves)
6 cups chicken broth
1/2 cup freshly grated Parmesan
Sage and Parmesan Croutons

1
Preheat oven to 400u00b0 F. In a large bowl, toss the squash with 2 tablespoons of the olive oil, 2 teaspoons of the salt, and the pepper. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized; set aside.
2
In a Dutch oven or a large stockpot, heat the butter and the remaining oil over medium heat. Add the onion, celery, and sage and saute, stirring occasionally, until the vegetables are translucent and tender, 10 minutes. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat. Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep warm. Top with Sage and Parmesan Croutons and the grated Parmesan

974

kcal

Calories

Fat

Carbs

118

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

You need 11 ingredients. The key ingredients include: 1 3-pound butternut squash-peeled, seeded, and cut into 1-inch cubes (5 to 6 cups), 3 tablespoons olive oil, 3 teaspoons kosher salt, Pinch of freshly ground black pepper, and more.

Yes, Butternut Squash Soup With Sage And 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.

That's it — enjoy your meal!

Butternut Squash Soup With Sage And Parmesan Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions