Food Recipes Butternut Squash Soup With Sage and Parmesan Croutons 4.0 (165) 4 Reviews Oven-roasting the squash is the key to this soup's warm, caramelized flavor. By Frank Mentesana Frank Mentesana Frank is a New York-based chef, food stylist, and food literary educator with more than 25 years spent in the kitchen. Highlights: Opened Once Upon a Tart in Soho with co-founder Jerome Audureau in 1991. Published "Once Upon a Tart…: Soups, Salads, Muffins and More," a cookbook for recreating their best-selling treats Recipes, writing, food styling, and photography has been featured in Real Simple, Saveur, Food & Wine, and Martha Stewart Living, among others Director of EcoSpaces Education, a food literacy education program for children Real Simple's Editorial Guidelines Updated on October 18, 2022 Rate PRINT Share Trending Videos Close this video player Photo: Jim Franco Hands On Time: 20 mins Total Time: 2 hrs Yield: 6 to 8 serves - Jump to Nutrition Facts Is there anything better than a hot, soothing bowl of homemade soup? Aside from being tasty, soups are one of the best foods because they can be filling, low-calorie, and nutrient dense. This butternut-based soup is full of powerful antioxidants, including vitamin C, vitamin E, and beta-carotene, so you can feel good about every bite. The sage adds an earthy undertone, while the parmesan croutons add texture. Ingredients 1 3-pound butternut squash, peeled, seeded, and cut into 1-inch cubes (5 to 6 cups) 3 tablespoons olive oil 3 teaspoons kosher salt pinch of freshly ground black pepper 1 tablespoon butter 1 large yellow onion, diced (about 1 1/2 cups) 3 stalks of celery, chopped (about 1 1/2 cups) 1 tablespoon chopped fresh sage (about 6 large leaves) 6 cups chicken broth ½ cup freshly grated Parmesan Sage and Parmesan Croutons Directions 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. 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. In a Dutch oven or a large stockpot, heat the butter and the remaining oil over medium heat. Add the onion, celery, and sage and sauté, stirring occasionally, until the vegetables are translucent and tender, 10 minutes. 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. 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. Nutrition Facts (per serving) 298 Calories 17g Fat 31g Carbs 8mg Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 298 % Daily Value * Total Fat 17g 22% Saturated Fat 4g 20% Cholesterol 11mg 4% Sodium 1226mg 53% Total Carbohydrate 31g 11% Protein 8mg Calcium 201mg 15% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Rate It Print