Butternut Squash Soup with Ghost Croutons
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy butternut squash soup enriched with heavy cream and sage, topped with crispy cheese croutons. Warm and comforting with elegant flavors, this is perfect for fall and winter.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- Olive oil
- 8 leaves fresh sage
- 1 onion (peeled and chopped)
- 2 carrots (peeled and chopped)
- 2 cloves garlic (peeled and chopped)
- 1/2 teaspoon Dried Rosemary
- 1 teaspoon Crushed Red Pepper Flakes
- Salt and Black pepper
- 2 pounds butternut squash (Pumpkin or any orange flesh squash, halved, peeled, deseeded and cut into chunks)
- 3 cups good-quality Chicken or vegetable stock
- 1/2 cup heavy cream*
- 2-3 tablespoons unsalted Butter
- Extra-virgin olive oil
- 4 slices Beer Bread*
- Sharp White Cheddar Cheese
- Parmesan Cheese
- Olive oil or Butter*
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 50m
- Sodium
- 390mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 570mg
- Calcium
- 140mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 390MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.