Butternut Soup with Parmesan Croutons |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. 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:
1. Place squash in a 15-in. x 10-in. x 1-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.
2. 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.
3. In a blender, puree soup in batches until smooth. Return to the pan; heat through.
4. 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.
5. 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. Yield: 8 servings (2 quarts).
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