Butternut Squash Soup With Sage And Parmesan Croutons Recipes

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SUPERB SQUASH SOUP WITH THE BEST PARMESAN CROUTONS



Superb Squash Soup with the Best Parmesan Croutons image

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

Olive oil
16 fresh sage leaves
2 red onions, peeled and chopped
2 sticks celery, trimmed and chopped
2 carrots, peeled and chopped
4 cloves garlic, peeled and chopped
2 sprigs fresh rosemary, leaves picked
1/2 fresh red chile, to taste, seeded and finely chopped
Sea salt and freshly ground black pepper
4 1/4 pounds butternut squash, onion squash, or musque de Provence, halved, deseeded and cut into chunks
2 quarts good-quality Chicken or vegetable stock
Extra-virgin olive oil
Extra-virgin olive oil
16 slices ciabatta bread
1 chunk Parmesan, for grating

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



Butternut soup with crispy sage & apple croutons image

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

1 tbsp olive oil
1 large onion , chopped
1 garlic clove , chopped
1 butternut squash , about 1kg, peeled, deseeded and chopped
3 tbsp madeira or dry Sherry
500ml gluten-free vegetable stock , plus a little extra if necessary
1 tsp chopped sage , plus 20 small leaves, cleaned and dried
sunflower oil , for frying
1 tbsp olive oil
1 large eating apple , peeled, cored and diced
a few pinches of golden caster sugar

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



Butternut Squash Soup With Sage image

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

3 lbs butternut squash, peeled, seeded and cubed into 1-inch pieces (about 5-6 cups)
3 tablespoons olive oil
3 teaspoons kosher salt
1 pinch fresh ground pepper
1 tablespoon butter
1 large yellow onion, diced (about 1 1/2 cups)
3 stalks celery, clopped (about 1 1/2 cups)
1 tablespoon chopped fresh sage
6 cups chicken broth
1/2 cup grated parmesan cheese

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



Butternut Squash Soup with Parmesan and Fried Sage Leaves image

Categories     Soup/Stew     Parmesan     Butternut Squash     Fall     Sage     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 7

3 tablespoons butter
1 onion, coarsely chopped
1 tablespoon chopped fresh sage
1 2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups)
5 cups canned low-salt chicken broth
1/3 cup freshly grated Parmesan cheese
24 fresh sage leaves

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



Butternut Soup with Parmesan Croutons image

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

1 medium butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes
2 tablespoons olive oil, divided
1/4 teaspoon pepper
1 large onion, chopped
3 celery ribs, chopped
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
CROUTONS:
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
2 garlic cloves, minced
2 cups cubed French bread (1/2-inch cubes)
Cooking spray
Additional grated Parmesan cheese, optional

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



Butternut Squash Soup W/ Sage Parmesan Croutons Recipe image

Provided by á-3443

Number Of Ingredients 19

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
1/2 cup freshly grated Parmesan
Sage and Parmesan Croutons
Ingredients
3 ounces rustic white bread (about 3 thick slices), tom into 24 1-inch pieces
1 large clove garlic, minced (about 2 teaspoons)
1 tablespoon finely chopped fresh sage (about 6 large leaves)
3 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons finely grated Parmesan

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



Butternut Squash Soup With Sage and Parmesan image

Provided by Moira Hodgson

Categories     soups and stews, appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
1 Spanish onion, diced
3 stalks celery, diced
2 leeks, white part only, coarsely chopped
4 garlic cloves, sliced thin
1 1/2 quarts vegetable or chicken stock
1/4 pound Parmesan piece or rinds
2 butternut squashes, peeled and cubed
3 leaves fresh sage, chopped
1 bay leaf

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



Creamy Butternut Squash & Sage Soup image

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

4 cups cubed peeled butternut squash
1 tablespoon olive oil
2 tablespoons minced fresh sage
1/4 teaspoon salt
1/4 teaspoon pepper
SOUP:
1 tablespoon olive oil
2 tablespoons butter, divided
1 medium onion, chopped
1 garlic clove, minced
3/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
4 cups water
1 medium sweet potato, chopped
1 medium carrot, chopped

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



Winter Squash Soup with Gruyère Croutons image

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

Soup
1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar
Croutons
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

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



Butternut Squash and Parmesan Soup image

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

2 onions, roughly chopped
1 garlic clove, roughly chopped
1/2 teaspoon chili flakes (optional)
3 tablespoons olive oil
2 medium butternut squash
4 1/2 cups chicken stock
1 bay leaf
3 sprigs fresh parsley
1 piece parmesan rind (I use several)
1/2 cup creme fraiche
salt & freshly ground black pepper
parmesan cheese, roughly shaved to serve

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

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From keeprecipes.com


BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN CROUTONS .. RECIPE
Learn how to cook great Butternut squash soup with sage and parmesan croutons .. . Crecipe.com deliver fine selection of quality Butternut squash soup with sage and parmesan croutons .. recipes equipped with ratings, reviews and mixing tips. Get one of our Butternut squash soup with sage and parmesan croutons .. recipe and prepare delicious and ...
From crecipe.com


SQUASH SOUP WITH PARMESAN CROUTONS – MY SAVORY AMOR
2015-07-23 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 flavour of the squash. Once you’ve mastered this recipe, you can take the soup in different ways by adding pearl barley ...
From mysavoryamor.com


BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN RECIPE
A simple, healthy recipe for Butternut Squash Apple Soup with Parmesan Croutons. Rich, comforting and filled with warm flavors. Easy to freeze and reheat! 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.
From foodnewsnews.com


BUTTERNUT SQUASH CARROT APPLE SOUP : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BUTTERNUT SQUASH SOUP WITH CRUNCHY MAPLE CROUTONS RECIPE
2021-09-08 Fresh thyme leaves, for garnish. directions. Preheat oven to 425ºF. Line baking sheet with aluminum foil and coat with non-stick cooking spray. Toss butternut squash, apples, 1 tbsp olive oil, chopped thyme and ½ tsp salt. Place on prepared baking sheet and roast for 20-25 minutes, stirring midway through until tender.
From bitememore.com


ROASTED BUTTERNUT SQUASH SOUP WITH SOURDOUGH SAGE
Add the bread, torn sage leaves, salt/pepper, and about 1/4 C shredded parmesan. Drizzle with a bit more oil and bake at 425 for 8-12 minutes, until starting to crisp. Drizzle with a bit more oil and bake at 425 for 8-12 minutes, until starting to crisp.
From foodtalkdaily.com


SQUASH SOUP WITH PARMESAN CROUTONS - EATCOOKSHARE
2015-07-23 Put a very large saucepan on a 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. Put a very large saucepan on a 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.
From eatcookshare.com


BUTTERNUT SQUASH SOUP WITH PARMESAN-SAGE CROUTONS
2015-11-19 Butternut Squash Soup with Parmesan-Sage Croutons. Published: Nov 19, 2015 Modified: Dec 6, 2020 This post may contain affiliate links. See my Disclaimer page for more info. Share; Pin; Tweet; Yummly; Email; There is a whole world of squash out there that I’m just beginning to try. Growing up, a squash in any form never grazed the dinner table. I had only …
From cookaholicwife.com


BUTTERNUT SQUASH SOUP WITH FRIED SAGE CROUTONS - WILLIAMS SONOMA
2012-11-27 Add the butternut squash puree, broth and herb bundle. Bring to a simmer and cook for 10 minutes. Meanwhile, in a large sauté pan over medium heat, warm the 1/4 cup olive oil. Add the sage leaves and cook until dark green and crispy, 30 seconds to 1 minute. Using a slotted spoon, transfer the fried sage leaves to a paper towel-lined plate.
From williams-sonoma.com


BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN CROUTONS RECIPE
Jan 5, 2012 - Butternut Squash Soup With Sage and Parmesan Croutons. Jan 5, 2012 - Butternut Squash Soup With Sage and Parmesan Croutons . Jan 5, 2012 - Butternut Squash Soup With Sage and Parmesan Croutons. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


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