Butternut Squash Soup with Sage and Parmesan Croutons

Butternut Squash Soup with Sage and Parmesan Croutons Recipe
Photo: Jim Franco

Recipe from

Real Simple

Recipe Time

Prep: 20 Minutes
Other: 1 Hour, 40 Minutes

Nutritional Information

Calcium 201 mg
Calories 298
Caloriesfromfat 51 %
Carbohydrate 31 g
Cholesterol 11 mg
Fat 17 g
Fiber 5 g
Iron 2 mg
Protein 8 mg
Satfat 4 g
Sodium 1226 mg

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 ½ cups)
3 stalks of celery, chopped (about 1 ½ cups)
1 tablespoon chopped fresh sage (about 6 large leaves)
6 cups chicken broth
1/2 cup freshly grated Parmesan

Preparation

Preheat oven to 400° 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.

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 sauté, 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

Frank Mentasana,

Real Simple

December 2004
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