SUPERB SQUASH SOUP WITH THE BEST PARMESAN CROUTONS
This fantastic soup is best made with varieties of squash that have dense, orange flesh, such as butternut or onion squash. It's 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 bacon. Even the smallest amount of dried porcini. P.S. I made this in my pressure cooker the other day, with really great results - it's so quick!
Provided by Jamie Oliver
Categories appetizer
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Put a very large saucepan on a medium heat and pour in a couple of glugs 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 bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile 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 the boil and simmer for around 30 minutes.
- While the soup is cooking, make your croutons. Drizzle a little olive oil over the ciabatta slices, and press some grated Parmesan onto each side. Place in a non-stick pan without any oil and fry until golden on both sides.
- When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree* (but you can leave it slightly chunky if you like). Most importantly, remember to taste and season it until it's perfect. Divide the soup between your bowls, placing 2 croutons on top of each. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good-quality extra-virgin olive oil.
BUTTERNUT SOUP WITH CRISPY SAGE & APPLE CROUTONS
The apple and sage contrast beautifully with naturally sweet butternut squash in this low-fat, gluten-free festive dinner party starter
Provided by Sara Buenfeld
Categories Lunch, Soup, Starter, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan, add the onion and fry for 5 mins. Add the garlic and squash, and cook for 5 mins more. Pour in the Madeira and stock, stir in the chopped sage, then cover and simmer for 20 mins until the squash is tender.
- Blitz with a hand blender or in a food processor until completely smooth. Allow to cool in the pan, then chill until ready to serve. Will keep for 2 days or freeze for 3 months. To make the crispy sage, heat some oil (a depth of about 2cm) in a small pan, then drop in the sage leaves until they are crisp - you will need to do this in batches. Drain on kitchen paper. Will keep for several hours.
- Just before serving, reheat the soup in a pan. The texture should be quite thick and velvety, but thin it with a little stock if it is too thick.
- For the apple croutons, heat the oil in a large pan, add the apple and fry until starting to soften. Sprinkle with the sugar and stir until lightly caramelised.
- To serve, ladle the soup into small bowls and top with the apple, sage and a grinding of black pepper.
Nutrition Facts : Calories 231 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
BUTTERNUT SQUASH SOUP WITH SAGE
This is from one of the many magazine clippings for butternut squash soup that I have and I've found it to be the best of them. It cuts in half beautifully.
Provided by IHeartDogs
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- In a large bowl combine squash, 2 tablespoons olive oil, 2 teaspoons salt, and pepper.
- Place on shallow baking sheet and roast for 15 minutes, then turn over and roast another 15 minutes, until squash is tender and caramelized, then set aside.
- In a large soup pot, heat the remaining oil and butter over medium heat.
- Add the onion, celery and sage and sauté until translucent and tender, about 10 minutes.
- Add the squash, broth, and remaining salt and bring to a boil, lower heat and and simmer for 30 minutes, remove from heat.
- Using a blender or food processor, remove the squash with a slotted spoon and puree until smooth.
- Return to the pot, keep warm. Serve with grated parmesan.
Nutrition Facts : Calories 268.3, Fat 12.8, SaturatedFat 4.1, Cholesterol 12.4, Sodium 1789.3, Carbohydrate 31, Fiber 5.4, Sugar 7.2, Protein 10.9
BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES
Categories Soup/Stew Parmesan Butternut Squash Fall Sage Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
- Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.
BUTTERNUT SOUP WITH PARMESAN CROUTONS
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. -Jen Lehner, Seattle, Washington
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Place squash in a 15x10x1-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., 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., In a blender, puree soup in batches until smooth. Return to the pan; heat through., 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., 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.
Nutrition Facts : Calories 179 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 541mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
BUTTERNUT SQUASH SOUP W/ SAGE PARMESAN CROUTONS RECIPE
Provided by á-3443
Number Of Ingredients 19
Steps:
- 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.Croutons Directions Preheat oven to 375° F. Toss all the ingredients together in a mixing bowl to coat. Spread the bread evenly on a baking sheet and toast in oven for 10 to 12 minutes or until crisp and golden brown.
BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN
Provided by Moira Hodgson
Categories soups and stews, appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large stock pot over medium heat. Add the onion, celery, leeks and garlic and cook them until they are soft.
- Add the vegetable or chicken stock, Parmesan pieces or rinds and simmer 15 to 20 minutes. Add the butternut squash, sage, bay leaf, salt, pepper, nutmeg and cayenne. Cook until the squash is tender (about 10 to 15 minutes).
- Remove the bay leaf and the cheese and puree one quarter of the soup in a food processor and return it to the stock pot (the cheese -- not the rind -- can be crumbled or grated as a garnish for the soup). Heat through and correct seasoning. Garnish the soup with scallions and serve. Pass the freshly grated Parmesan separately.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 634 milligrams, Sugar 10 grams, TransFat 0 grams
CREAMY BUTTERNUT SQUASH & SAGE SOUP
I recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth. -Nithya Kumar, Davis, California
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper., Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.
Nutrition Facts : Calories 255 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 659mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
WINTER SQUASH SOUP WITH GRUYèRE CROUTONS
In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and texture.
Categories Soup/Stew Milk/Cream Blender Cheese Vegetable Thanksgiving Lunch Butternut Squash Winter Bon Appétit Fall Halloween Kid-Friendly Small Plates
Yield Serves 8
Number Of Ingredients 17
Steps:
- For soup:
- Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
- Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
- For croutons:
- Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.
BUTTERNUT SQUASH AND PARMESAN SOUP
Make and share this Butternut Squash and Parmesan Soup recipe from Food.com.
Provided by Queen uh Cuisine
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Gently fry onions, garlic, and chili flakes in olive oil in a large saucepan for about 10 minutes, or until soft and golden.
- Meanwhile cut off the tough skin of the butternut squash. Scrape out and discard the seeds, then roughly chop the flesh and stir it into the sauteed onions. Cover and continue to cook, stirring occasionally, until the squash begins to soften.
- Add the stock, herbs, and parmesan rind and simmer gently for 45 minutes, or until the squash is meltingly soft.
- Discard the herbs and Parmesan rind, scraping any gooey cheese into the soup.
- In a blender, (careful with the hot liquids) process the soup, add the creme fraiche, and season to taste.
- Serve piping hot with Parmesan cheese shavings.
Nutrition Facts : Calories 568.1, Fat 25, SaturatedFat 9.3, Cholesterol 48.9, Sodium 423.1, Carbohydrate 82.2, Fiber 12.3, Sugar 19.1, Protein 13.8
More about "butternut squash soup with sage and parmesan croutons recipes"
BUTTERNUT SQUASH APPLE SOUP WITH SAGE PARMESAN CROUTONS
From wellplated.com
4.4/5 (19)Category SoupCuisine AmericanTotal Time 1 hr
- Preheat your oven to 375 degrees. In a large, deep stockpot or Dutch oven, heat the olive oil over low. Add the onions and cook until very tender, about 15 to 20 minutes, stirring occasionally.
- While the onions cook, cut and peel the squash and apples. Add them to the pot, then add 2 cups of the stock. Bring the pot to a boil, reduce the heat to low, then cover, and cook until the squash and apples are very soft, about 20 to 30 minutes depending upon how larger you cut your squash and apple pieces (smaller pieces will cook more quickly).
- Meanwhile, prepare the croutons. Place the bread cubes on a large baking sheet. Drizzle with olive oil, sprinkle with sage and salt, then toss to coat. Spread the cubes in a single layer, then bake until lightly crisp and brown, 10 to 12 minutes, tossing once halfway through. Sprinkle with Parmesan cheese, toss to coat, then set aside until ready to serve.
- Once the apples and squash in the soup pot are tender, puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade to puree in batches. Return soup to the pot once complete. Add 1 cup of the remaining chicken stock, then stir, adding a bit more stock as needed to reach your desired consistency (the soup will thicken somewhat when stored). Leave the texture fairly thick and rich. Stir in the salt, nutmeg, black pepper, and cayenne. Taste and add a bit more salt and pepper as desired. Serve hot, topped with sage croutons.
BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN …
From realsimple.com
4/5 (164)Total Time 2 hrsServings 6-8Calories 298 per serving
- 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.
BUTTERNUT SQUASH SOUP WITH SAGE & PARMESAN …
From myrecipes.com
3.5/5 (7)Total Time 2 hrsServings 6-8Calories 298 per serving
BUTTERNUT SQUASH SOUP + PAMESAEAN SAGE CROUTONS
From wellandstrongwithms.com
BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN CROUTONS RECIPE
From pinterest.com
SQUASH SOUP WITH PARMESAN CROUTONS - MADURAI MASALA
From maduraimasala.com
MICROWAVE BUTTERNUT SQUASH - THEBRILLIANTKITCHEN.COM
From thebrilliantkitchen.com
BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN CROUTONS
From fooddiez.com
SQUASH SOUP WITH PARMESAN CROUTONS – RECIPE OF CHEF
From recipeofchef.com
BUTTERNUT SQUASH SOUP WITH SAGE RECIPE
From recipeshappy.com
BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN CROUTONS RECIPE
SUPERB SQUASH SOUP WITH THE BEST PARMESAN CROUTONS | DELICIOUS …
From recipesandhealth.wordpress.com
ROASTED BUTTERNUT SQUASH AND SAGE SOUP - DAMN DELICIOUS
From damndelicious.net
SQUASH SOUP WITH PARMESAN CROUTONS - KETODELIGHTFUL.COM
From ketodelightful.com
BUTTERNUT SQUASH SOUP WITH TOASTED SAGE AND HERBED CROUTONS
From yogajournal.com
BUTTERNUT SOUP WITH PARMESAN CROUTONS RECIPE: HOW TO MAKE IT
BUTTERNUT SQUASH SOUP WITH SAGE CROUTONS - KING'S HAWAIIAN
From kingshawaiian.com
BUTTERNUT SQUASH SOUP RECIPE | JAMIE OLIVER SOUP RECIPES
From jamieoliver.com
BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN CROUTONS RECIPE
From pinterest.ca
BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN CROUTONS RECIPE
From crecipe.com
BUTTERNUT SQUASH SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
ROASTED BUTTERNUT SQUASH SOUP WITH PARMESAN SAGE CROUTONS
From twoluckyspoons.com
BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN CROUTONS
From keeprecipes.com
BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN CROUTONS .. RECIPE
From crecipe.com
SQUASH SOUP WITH PARMESAN CROUTONS – MY SAVORY AMOR
From mysavoryamor.com
BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN RECIPE
From foodnewsnews.com
BUTTERNUT SQUASH CARROT APPLE SOUP : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BUTTERNUT SQUASH SOUP WITH CRUNCHY MAPLE CROUTONS RECIPE
From bitememore.com
ROASTED BUTTERNUT SQUASH SOUP WITH SOURDOUGH SAGE
From foodtalkdaily.com
SQUASH SOUP WITH PARMESAN CROUTONS - EATCOOKSHARE
From eatcookshare.com
BUTTERNUT SQUASH SOUP WITH PARMESAN-SAGE CROUTONS
From cookaholicwife.com
BUTTERNUT SQUASH SOUP WITH FRIED SAGE CROUTONS - WILLIAMS SONOMA
From williams-sonoma.com
BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN CROUTONS RECIPE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love