Squash soup with Parmesan croutons

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Adjust Servings:
1-3 pound Butternut squash
1 tsp Olive oil
3 tsp Kosher Salt
a pinch Black Pepper
1 tsp Butter
3/2 cup onion
3/2 chopped Celery
6 large leaves Fresh Sage
6 cup Chicken Broth
1/2 cup Parmesan
chopped Parmesan Crouton

Nutritional information

Trans Fat

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Squash soup with Parmesan croutons

Smooth, creamy and a little bit spicy


      This delicious butternut squash soup is a great base – try it with pasta or pearl barley thrown in

      • 30 min
      • Serves 1
      • Medium





      crouton is a piece of rebaked bread, often cubed and seasoned. Add Croutons to get texture and flavor to the salad. It is an accompaniment to soups and stew or eaten as a snack food.

      The preparation of croutons is relatively simple. Typically bread cubes are lightly coated in oil or butter are seasoned or flavored for variety) and then baked. Croutons cut into sticks. Some commercial preparations use machinery to sprinkle various seasonings on them. They may be fried lightly in butter or vegetable oil until crisp and brown to give them a buttery flavor and crunchy texture. Add additional cheese to croutons.

      Nearly any type of bread—in a loaf or pre-sliced, with or without crust—may be used to make croutons. Dry or stale bread or leftover bread is usually used instead of fresh bread. Once prepared, the croutons will remain fresh far longer than unprepared bread.

       Also, we can use varieties of squash that have dense, orange flesh, such as butternut or onion squash.

      It is most important to use good chicken stock and season the soup well to bring out the nutty, sweet flavor of the squash. Once you’ve mastered this recipe, you can take the soup in different ways by adding pearl barley, dried pasta, or some chopped smoked bacon. Even the smallest amount of dried porcini made this in a pressure cooker the other day, with really great results – it’s so quick!

      Put a large saucepan on medium heat and pour in a couple of lugs of olive oil. Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a lined with kitchen paper.

      You’ll use these for sprinkling over at the end. You’ll get a beautifully flavored oil in the pan, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chili, and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan. Bring to a boil and simmer for around half an hour.

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      10 min

      Preheat oven to 400° F. In a large bowl, toss the squash with 2 tablespoons of olive oil, 2 teaspoons of salt, and pepper. Place the squash on a rimmed baking sheet and roast in the oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized; set aside.

      15 min

      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.

      5 min

      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.


      Hey guys, it's Akamksha from Kolkata , founder of this page. Make the toast is one of the cooking blogs coming across Indian cuisine with different styles. Make the toast means "to wish a person future health, happiness, and success and ask others to raise their glasses and join in a drink I would like to propose a toast to the bride and groom." Started this blog to reach as many as I can.

      Recipe Reviews

      Average Rating:
      Total Reviews: 1

      Great recipe, I baked it for my family, they loved it. Months a ancient in the applications being so fantastic a when showed few dishonourable we not if they over economics

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