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Meatless Monday: Butternut Squash Soup with Sage and Parmesan Croutons

November 19, 2013 Recipes No Comments

A good friend, Denise Clark, sent in this vegetarian seasonal recipe.

 

1 3 pound butternut squash, peeled, seeded and cut into 1″ cubes (5-6 cups)

2 tablespoons of olive oil

2 teaspoons of  kosher salt

Pinch of freshly ground pepper

1 tablespoon butter

1 large onion, diced

1 tablespoon of chopped fresh sage

6 cups of chicken broth

1/2 cup of grated Parmesan

Preheat oven to 400 degrees.  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 oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes until they are caramelized. Set aside.  In a Dutch oven or large stockpot, heat the butter and 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 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.

Sage and Parmesan Croutons

3 ounces of rustic bread cut into pieces

1 large clove of garlic

1 teaspoon of finely chopped sage

3 tablespoons of olive oil.

1/2 teaspoon salt

2 tablespoons of finely grated Parmesan

Preheat oven to 375 degrees. Toss all the ingredients together in a mixing bowl to coat. Spread the bread evenly to coat and place on a baking sheet and toast in oven for 1-12 minutes until crisp and golden brown.

 

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