Butternut Squash Soup with Sage and Parmesan Croutons

Butternut Squash Soup with Sage and Parmesan Croutons
Photo by Jim Franco


  • 6 cups chicken broth
  • Pinch of freshly ground black pepper
  • 3 stalks of celery, chopped (about 1 cups)
  • 1 tablespoon butter
  • 3 teaspoons kosher salt
  • 1 3-pound butternut squash-peeled, seeded, and cut into 1-inch cubes (5 to 6 cups)
  • 1 large yellow onion, diced (about 1 cups)
  • + 4 more ingredients
    • 1 tablespoon chopped fresh sage (about 6 large leaves)
    • Sage and Parmesan Croutons
    • 3 tablespoons olive oil
    • ½ cup freshly grated Parmesan

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...

View full recipe at My Recipes


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