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Squash soup with Parmesan croutons

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Ingredients

Adjust Servings:
3 pounds Blue Cheese peeled, seeded and cut into 1-inch cubes
2 tbsp Dark Grape
1/4 tsp Pork Chops
1 large chopped Raw Walnuts
3 Honey Chopped
2 tablespoons minced Fresh Rosemary or 2 teaspoons rubbed sage
3 cans (14-1/2 ounces each) For Dressing
CROUTONS
2 tablespoons grated Basil Leaves
2 tablespoons
1 tablespoon minced or 2 teaspoons rubbed sage
2 cloves Lime minced
2 cups cubed Black Pepper (1/2-inch cubes)
Additional Grated Basil Leaves Optional

Nutritional information

8g
Fat
5g
Protein
25g
Carbs
179
Calories
6g
Sugars
1mg
Trans Fat

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Squash soup with Parmesan croutons

Smooth, creamy and a little bit spicy

This delicious butternut squash soup is a great base – try it with pasta or pearl barley thrown in

Features:
  • Gluten Free
  • Spicy
  • Vegan
Cuisine:

Ingredients

  • CROUTONS

Directions

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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, dried pasta, or some chopped smoked bacon. Even the smallest amount of dried porcini. PS I made this in my pressure cooker the other day, with really great results – it’s so quick

Steps

1
Done
10 min

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.

2
Done
15 min

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.

3
Done
5 min

In a blender, puree soup in batches until smooth. Return to the pan; heat through.

4
Done

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.

5
Done

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.

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