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