Creamy Butternut Squash Soup Recipe With Crispy Cheese Crostini by Ann Marie Patitucci
If you love soup or squash or both, then this creamy butternut squash soup recipe is for you! I love vegetables, especially squash, so I absolutely adore butternut squash soup. This creamy soup recipe is one of the best!
This easy butternut squash soup recipe comes with the bonus of a crispy cheese crostini to serve with the soup. It's a perfect combination for the colder days, or the need-for-comfort-food days. For this vegetarian soup, you will need butter, olive oil, onion, carrot, garlic, butternut squash, vegetable stock and sage leaves. For the crostini, you will need a baguette, olive oil and fontina cheese. The sage leaves are optional.
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 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 vegetable stock or chicken stock
- 1/4 cup chopped fresh sage leaves
- 1/2 baguette, sliced diagonally into 1/2-inch thick slices
- extra virgin olive oil, for drizzling
- 1 cup (2 ounces) grated fontina cheese
- 2 tablespoons chopped fresh sage leaves (optional)
- Soup Pot
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Soup Bowls
- Salt and Pepper
- Immersion Blender
- If you don't have fresh sage, you could use ground sage.
- Use vegetable stock if you'd like this soup to be vegetarian.
- Sprinkle with some ground ginger or nutmeg for even more fall flavor.
- Garnish with fresh sage or basil, if desired.
- 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.
- Store leftovers in an airtight container in the refrigerator, or freeze for a rainy day.
Here's how to make it:
- 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.
- 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.
- 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.
- To make the crostini, put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage, if using. Sprinkle the cheese on top and season with salt and pepper, to taste. Bake until the cheese has melted and the bread is golden, about 6 to 8 minutes.
- To serve, ladle the soup into bowls with the crostini on the side.
Nutrition Facts Per Serving
Total Fat: 9g
Saturated Fat: 3.2g
Total Carbohydrate: 36.7g
Dietary Fiber: 11g
Total Sugars: 9.7g
Vitamin D: 3mcg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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