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Butternut Squash Soup

with Parmesan Croutons & Fried Sage

Active Time: 30 minutes

Total Time: 50 minutes

Serves: 8 servings


Butternut Squash Soup


  • Lightly brush slices of bread with 1 tablespoon olive oil and place on baking sheet. Sprinkle with cheese. Bake in a preheated 400°F oven 5-6 minutes or until golden brown. Set aside.
  • In large stockpot or Dutch oven heat 3 tablespoons oil over medium-high heat. Add sage leaves and fry about 30 seconds or until dark green and crisp. Remove with tongs to paper towel; set aside.
  • Add leeks, carrots, celery and garlic to oil; salt and pepper to taste. Sauté until leeks are softened (about 3-5 minutes).
  • Add in broth and squash; bring to a boil. Reduce heat and simmer 30 minutes or until squash is tender. Stir in chopped sage last 5 minutes of cooking. Remove from heat.
  • Using a food processor or blender, puree soup in batches; return to pot. Stir in half-and-half and continue simmering 5 minutes.
  • Serve soup with croutons and fried sage leaves as garnish.

Note: Soup and croutons can be made ahead and reheated just before serving


Serving Size: 1/8 of recipe
  • Calories 270kcal -
  • Total Fat 12g -
  • Saturated Fat 4g -
  • Cholesterol 12mg -
  • Sodium 500mg -
  • Carbohydrates 37g -
  • Fiber 1g -
  • Protein 5g -