Oven-roasting the squash is the key to this soup’s warm, caramelized flavor.
Is there anything better than a hot,soothing bowl of homemade soup?
The sage adds an earthy undertone, while the parmesan croutons add texture.
Photo: Jim Franco
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 or until they are caramelized; set aside.
In a Dutch oven or a large stockpot, heat the butter and the remaining oil over medium heat.
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.
Using a blender or a 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.
2,000 calories a day is used for general nutrition advice.
