Butternut Squash Soup with Sage and Parmesan Croutons

  • ogieann Posted: 07/11/10
    Worthy of a Special Occasion

    I loved this soup, great flavor, the sage makes it. I cut back on the salt when I roasted the squash. Just used store bought parmesan croutons on top.I will make again.

  • AmandaGA Posted: 01/15/11
    Worthy of a Special Occasion

    I love salty food and this recipe was WAY over the top. If I made it again I would cut the salt back, use low sodium chicken broth, and skip the salt on the croutons.

  • Christy2456 Posted: 10/28/10
    Worthy of a Special Occasion

    A repeat recipe! You have to make the croutons, they're worth it. I also added carrot for a true mirpoix and used picorino instead of parm. And I didn't simmer for 30 mins, more like 10, it would have been too thick otherwise.

  • emmee915 Posted: 10/29/09
    Worthy of a Special Occasion

    Such a yummy soup!! The only thing I cut back on was the salt. I only used about 1 1/2 tsp.

  • Susie1 Posted: 11/15/11
    Worthy of a Special Occasion

    This soup is very tasty, but too watery. I would cut back on the broth until after blending it. Use more if needed. I am roasting more squash to thicken it up. Hope it works!

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