Butternut Squash Soup with Sage and Parmesan Croutons

Name: Butternut Squash Soup with Sage and Parmesan Croutons
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 1 pinch Pinch of freshly ground black pepper; 1 Tbsp butter; 1 kilograms butternut squashpeeled, seeded, and cut into 1-inch cubes (5 to 6 cups); 355 milliliters stalks of celery, chopped (about; 1 liters chicken broth; 1 Tbsp chopped fresh sage (about 6 large leaves); 3 teaspoons kosher salt; 3 Tbsps olive oil; 118 milliliters freshly grated Parmesan; 8 servings Sage and Parmesan Croutons; 355 milliliters large yellow onion, diced (about

Need a gluten free and primal soup? Butternut Squash Soup with Sage and Parmesan Croutons could be a great recipe to try. One serving contains 185 calories, 5g of protein, and 9g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes roughly 20 minutes. Head to the store and pick up onion, sage, celery, and a few other things to make it today. It will be a hit at your Autumn event.

Instructions

Preheat oven to 400 F. In a large bowl, toss the squash with 2 tablespoons of the olive oil, 2 teaspoons of the salt, and the pepper.

Ingredients you will need

Olive Oil

Pepper

Squash

Salt

Equipment you will use

Bowl

Oven

Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized; set aside.

Ingredients you will need

Squash

Equipment you will use

Baking Sheet

Oven

In a Dutch oven or a large stockpot, heat the butter and the remaining oil over medium heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Dutch Oven

Add the onion, celery, and sage and saut, stirring occasionally, until the vegetables are translucent and tender, 10 minutes.

Ingredients you will need

Vegetable

Celery

Onion

Sage

Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful.

Ingredients you will need

Squash

Broth

Salt

Remove from heat. Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep warm. Top with Sage and Parmesan Croutons and the grated Parmesan

Ingredients you will need

Croutons