Butternut Soup with Parmesan Croutons Recipe
"Roasting creates a rich, caramelized flavor, but you can cook the squash cubes directly in the broth if you're short on time. They should pierce easily with a fork when they're done. —Jen Lehner, Seattle, Washington..."
INGREDIENTS
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1 medium butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes
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2 tablespoons California Olive Ranch® Olive Oil, divided
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1/4 teaspoon pepper
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1 large onion, chopped
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3 celery ribs, chopped
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2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
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3 cans (14-1/2 ounces each) reduced-sodium chicken broth
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CROUTONS:
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2 tablespoons grated Parmesan cheese
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2 tablespoons California Olive Ranch® Olive Oil
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1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
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2 garlic cloves, minced
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2 cups cubed French bread (1/2-inch cubes)
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Cooking spray
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Additional grated Parmesan cheese, optional
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