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Butternut Squash Soup With Sage and Parmesan Croutons

2 hrs to make • Serves 6-8

Produce

1 3-pound butternut squash, peeled, seeded, and cut into 1-inch cubes (5 to 6 cups)
3 stalks Celery
1 tbsp Sage, fresh
1 Yellow onion, diced (about 1 1/2 cups), large

Canned Goods

6 cups Chicken broth

Baking & Spices

1 pinch Black pepper, freshly ground
3 tsp Kosher salt

Oils & Vinegars

3 tbsp Olive oil

Bread & Baked Goods

1 Sage and parmesan croutons

Dairy

1 tbsp Butter
1/2 cup Parmesan
Jennifer Morrison
Jennifer Morrison • 2 years ago

Butternut squash soup with sage and parmesan croutons. The croutons sound delish!