Name: Butternut Soup with Parmesan Croutons
Prep time: 50 min
Cook time: 50 min
Yield: 8
Ingredients: 1 medium butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes -; 2 tablespoons olive oil, divided -; 1/4 teaspoon pepper -; 1 large onion, chopped -; 3 celery ribs, chopped -; 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage -; 3 cans (14-1/2 ounces each) reduced-sodium chicken broth -; CROUTONS: -; 2 tablespoons grated Parmesan cheese -; 2 tablespoons olive oil -; 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage -; 2 garlic cloves, minced -; 2 cups cubed French bread (1/2-inch cubes) -; Cooking spray -; Additional grated Parmesan cheese, optional -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Soup with Parmesan Croutons

1. 1 medium butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes -

2. 2 tablespoons olive oil, divided -

3. 1/4 teaspoon pepper -

4. 1 large onion, chopped -

5. 3 celery ribs, chopped -

6. 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage -

7. 3 cans (14-1/2 ounces each) reduced-sodium chicken broth -

8. CROUTONS: -

9. 2 tablespoons grated Parmesan cheese -

10. 2 tablespoons olive oil -

11. 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage -

12. 2 garlic cloves, minced -

13. 2 cups cubed French bread (1/2-inch cubes) -

14. Cooking spray -

15. Additional grated Parmesan cheese, optional -

How to cook deliciously - Butternut Soup with Parmesan Croutons

1. Stage

Place squash in a 15x10x1-in. baking pan lightly coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with pepper. Toss to coat. Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring every 15 minutes. Set aside.

2. Stage

In a Dutch oven, saute the onion, celery and sage in remaining oil until tender. Stir in the broth and squash. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend. Cool slightly.

3. Stage

In a blender, puree soup in batches until smooth. Return to the pan; heat through.

4. Stage

For croutons, in a small bowl, combine the cheese, oil, sage and garlic. Add bread cubes and spritz with cooking spray; toss to coat. Place on a baking sheet coated with cooking spray.

5. Stage

Bake at 425° for 5-8 minutes or until golden brown, stirring occasionally. Sprinkle each serving of soup with croutons and additional cheese if desired.