Kick off soup season with this creamy Roasted Butternut Squash Soup with Parmesan Sage Croutons. It’s perfect for chilly Autumn days. Don’t skip the croutons! They give this soup a little extra body and a hit of salty savoriness.
It seems that Fall is the only season to arrive on time this year. It’s cooler ( finally!!) and kinda rainy and the leaves are just starting to change. I even put my kid in a long sleeve t-shirt this morning. I am so so so excited. The butternut squash that popped up in my garden ( thanks to my compost pile) gave me over a dozen squashes. So this soup is nearly free for me!! And it’s delicious. And the kids love it too!
Speaking of kids, we have been going through an attitude adjustment with my son here lately. The poor kid has been having a rough time with acting appropriately at school recently and he has now been introduced to the world of being grounded. Two weeks of punishment for this kid has ( so far) been pretty good for his behavior. There have been a few bumps in the road, but it seems my son has re-discovered the awesomeness of playing outside, playing with actual toys, and looking out the window when we are driving home. I love it. For the first time, too, he loves helping. He has even been helping in the kitchen which is something he has never really been too interested in. I’ll turn this awesome kid into a future great husband yet.
- Serves 4
- 2 lbs large Butternut Squash about 4
- 3 T olive oil divided
- ½ t . salt
- ¼ t . pepper
- 1 T butter
- 1 medium carrot diced
- 2 stalks celery diced
- 1 medium onion diced
- 2 T fresh chopped sage
- 5 c low sodium chicken broth
- 2 cups cubed French bread
- 1 T olive oil
- 2 T butter melted
- 1 T chopped fresh sage
- ¼ c . grated parmesan cheese
- Preheat oven to 400 degrees. Cut the squash in half and scoop out and discard the seeds ( or keep them and plant them). Place them cut side up on a baking sheet. Drizzle with 2 T of olive oil and sprinkle with salt and pepper. Roast until tender, about 30 minutes. Set aside to cool.
- Meanwhile, heat a remaining oil and butter in a large heavy pot over medium high heat. Saute onion, carrot, celery and sage in oil until soft, about 10 minutes. Scoop out the flesh of the squash, discarding the skin. Add the squash and broth and bring to a boil. Reduce to a low simmer and cook for 15 minutes, stirring occasionally. Using a blender or food processor, puree the soup in batches and then return to the pot to keep warm.
- For the croutons, combine all ingredients in a bowl well. Heat a dry skillet over medium high heat and cook croutons until brown and toasted, stirring often.
- Ladle soup into bowls and top with croutons. Serve and enjoy!
- Tip: If you are short on time, peel and cube the squash and cook directly in the broth instead of roasting.
I love love love butternut squash. I was craving some earlier today, actually. This sounds great!
I just finished this off yesterday and I am hoping to make some more soon! Let me know if you give it a try. Butternut squash is so yummy! Thanks for stopping by. 🙂
such a nice color, roasting in the oven makes veggies taste so much better … good idea with the croutons too…
I sent you an email, so let me know when you get it…. have a great week
The email with the cookbook? I totally got it and I love it and as soon as I can find my Kindle I am downloading it!! Hooray for you! I have been trying to write a cookbook for years and I still haven’t gotten it done.