Creamy Butternut Squash Soup Recipe With Crunchy Crostini: The Perfect Soup Combo for Colder Days by Ann Marie Gardinier Halstead

Soups Vegetarian Lunch Dinner
5 months ago
Creamy Butternut Squash Soup Recipe With Crunchy Crostini: The Perfect Soup Combo for Colder Days

If you love soup or squash, or better yet both, this recipe is for you! I love vegetables, especially squash, so I love butternut squash ravioli and soup, too. This creamy soup recipe is one of the best! 

This savory soup recipe is perfect for lunch or dinner, and it comes with the bonus of a cheese crostini to serve with the soup. A perfect combination for the colder days, or the need-for-comfort-food days.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

Soup 

  • 2 tablespoons butter, at room temperature
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, peeled and chopped into 1/2-inch pieces
  • 3 cloves garlic, minced
  • 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
  • 6 cups low-sodium chicken stock
  • 1/4 cup chopped fresh sage leaves

Crostini

  • 1/2 baguette, sliced diagonally into 1/2-inch thick slices
  • extra virgin olive oil, for drizzling
  • 2 tablespoons chopped fresh sage leaves
  • 1 cup (2 ounces) grated fontina cheese

Here's how to make it: 

  1. In a stockpot, melt butter and oil together over medium-high heat. Add the onion and carrot. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds.
  2. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat.
  3. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.
  4. To make the crostini, put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  5. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
  6. To serve, ladle the soup into bowls and garnish with the crostini.

Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender. Blend until smooth.

Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.

Related Products on Amazon We Think You May Like:

Stockpots
Stockpots $10 & Up
Olive Oil
Olive Oil $4 & Up
Blenders
Blenders $25 & Up

30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Amish Church Soup Recipe: This Amish Navy Bean Soup Recipe Has Just 5 Ingredients

Creamy Roasted Butternut Squash Soup Recipe: This Easy Squash Soup Recipe Is Dreamy

Cream of Poblano Soup Recipe: Don't Lose This Easy Creamy Poblano Soup Recipe

Creamy Wild Rice Soup Recipe With Bacon: This Delicious, Comforting Soup Will Delight Your Taste Buds

Elisa A. Schmitz 30Seconds
What a delicious coup, Ann Marie Gardinier Halstead . Butternut squash is one of my all-time faves! #yum
bepositive
Perfect fall food 😋

join discussion

Please login to comment.

recommended tips

Quick Cheesy Chicken Broccoli Casserole Recipe: 5-Ingredient Chicken Casserole Recipe Is So Easy

Spectacular Sticky Brown Sugar Baked Chicken Recipe Is Worth the Napkins

Creamy Tuscan Salmon Recipe Is Ready in Less Than 30 Minutes

Crispy Honey Mustard Chicken Recipe Is a 4-Ingredient Dinner Homerun

Got 30 seconds? Sign up for 30Seconds.com and get the best of our tips each week!