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.
Butternut Squash Soup with Sage and Parmesan Croutons
ogieann Posted: 07/11/10
AmandaGA Posted: 01/15/11
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
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
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
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!