BUTTERNUT SQUASH SOUP WITH PARMESAN CROUTONS

By Marinel

Nice, flavorful soup. However, needs more liquid after it is pureed. Heat up with second box of Chicken Broth.

Weight Watchers pts =3 per serving
1 cup of soup and 1/4 cup croutons

Ingredients

• CROUTONS:
• 1 medium butternut squash, (about 3 lbs), peeled, sedded and cut into 1 inch cubes
• 2 Tbsp. olive oil, divided
• 1/4 tsp. pepper
• 1 large onion, chopped
• 3 celery ribs, chopped
• 2 Tbsp. minced fresh sage or 1 tsp rubbed sage
• 3 cans (14 1/2 oz each) reduced sodium chicken broth
• 1 32 oz box of chicken broth (optional)
• 2 Tbsp. grated Parmesan cheese
• 2 Tbsp. olive oil
• 1 Tbsp. minced fresh sage or 1/2 tsp. rubbed sage
• 2 garlic cloves, minced
• 2 cups cubed French bread (1/2 in cubes)
• cooking spray
• Additional grated Parmesan cheese, optional

Preparation

Step 1

1. Place squash in a 15 inch x 10 inch baking pan lightly coated with cooking spray. Drizzle with 1 Tbsp. oil; sprinkle with pepper. Toss to coat. Bake, uncovered, at 425 for 30-35 minutes or until tender, stirring every 15 minutes. Set aside.

2. In a Dutch oven, saute, the onion, celery, and sage in remaining oil until tender. Stir in broth and reserved squash. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until heated through. Cool slightly.

3. In a blender, puree soup in batches until smooth. Return to the pan; heat through.

4. 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 degrees for 5-8 minutes or until golden brown, stirring occasionally. Serve with soup and sprinkle with additional Parmesan cheese if desired.