Butternut Soup with Parmesan Croutons
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com
Roasting creates a rich, caramelized flavor, but you can cook the squash cubes directly in the broth if you’re short on time. They should pierce easily with a fork when they’re done.
Jen Lehner Seattle, Washington
Butternut Soup with Parmesan Croutons Recipe
Butternut Soup with Parmesan Croutons
1 medium butternut squash (about 3 lbs.), peeled, seeded and cut into 1 inch cubes
2 Tbsp. California Olive Ranch Olive Oil, divided
¼ tsp. pepper
1 large onion, chopped
3 celery ribs, chopped
2 Tbsp. minced fresh sage or 2 tsp. rubbed sage
3 cans (14 ½ oz. each) reduced-sodium chicken broth
Croutons: 2 Tbsp. grated Parmesan cheese
2 Tbsp. California Olive Ranch Olive Oil
1 Tbsp. minced fresh sage or 1 tsp. rubbed sage
2 garlic cloves, minced
2 cups cubed French bread (1/2 inch cubes)
Cooking spray
Additional grated Parmesan cheese, optional
Place squash in a 15×10 inch baking pan lightly coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with pepper. Toss to coat. Bake, uncovered, at 425 F. for 30-35 minutes or until tender, stirring every 15 minutes. Set aside.
In a Dutch oven, sauté the onion, celery and sage in remaining oil until tender. Stir in broth and squash. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend. Cool slightly.
In a blender, puree soup in batches until smooth. Return to the pan; heat through.
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.
Bake at 425 F. for 5-8 minutes or until golden brown, stirring occasionally. Sprinkle each serving of soup of soup with croutons and additional cheese if desired. 8 servings (2 quarts)
(Recipe for Butternut Soup with Parmesan Croutons was on www.tasteofhome.com, 2013)
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