Butternut Squash Soup with Sage and Parmesan Croutons
Myrecipes.com
Myrecipes.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

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 ½ cups)
  • 3 stalks of celery, chopped (about 1 ½ cups)
  • 1 tablespoon
  • chopped fresh sage (about 6 large leaves)
  • 6 cups
  • chicken broth
  • 1/2 cup
  • freshly grated Parmesan
  • Sage and Parmesan Croutons

Instructions

Comments

Log in or Register to write a comment.