Roasted Butternut Squash Soup with Crispy Parmesan Croutons

Instructions

1. 1

   Preheat the oven to 425°F. Toss the butternut squash cubes with 1 tablespoon of olive oil and black pepper. Spread them on a baking sheet and roast for 30-35 minutes, stirring every 15 minutes, until tender and caramelized.

2. 2

   In a Dutch oven, sauté the onion, celery, and sage in the remaining 1 tablespoon of olive oil until tender. Add the roasted squash and chicken broth, bring to a boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to blend.

3. 3

   Carefully transfer the soup to a blender and puree until smooth. Return the pureed soup to the pan and heat through.

4. 4

   For the croutons, in a small bowl, combine the Parmesan cheese, olive oil, sage, and garlic. Add the bread cubes and toss to coat. Spread the croutons on a baking sheet coated with cooking spray.

5. 5

   Bake the croutons at 425°F for 5-8 minutes, stirring occasionally, until golden brown. Serve the soup topped with the crispy Parmesan croutons and additional Parmesan cheese, if desired.