Roasted Butternut Squash Soup with Parmesan Sage Croutons
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
Servings: 4 servings
Ingredients
- 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
For Croutons:
- 2 cups cubed French bread
- 1 T olive oil
- 2 T butter melted
- 1 T chopped fresh sage
- ¼ c . grated parmesan cheese
Instructions
- 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.