Ingredients
1 medium butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes2 tablespoons olive oil, divided1/4 teaspoon pepper1 large onion, chopped3 celery ribs, chopped2 tablespoons minced fresh sage or 2 teaspoons rubbed sage3 cans (14-1/2 ounces each) reduced-sodium chicken brothCROUTONS:2 tablespoons grated Parmesan cheese2 tablespoons olive oil1 tablespoon minced fresh sage or 1 teaspoon rubbed sage2 garlic cloves, minced2 cups cubed French bread (1/2-inch cubes)Cooking sprayAdditional grated Parmesan cheese, optional
Preparation
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.
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.
In a blender, puree soup in batches until smooth. Return to the pan; heat through.
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.
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.
