Roasting butternut squash is essential for this soup’s rich, caramelized taste. Created by Frank Mentesana, a seasoned chef and food educator, this recipe highlights the classic flavors of sage and Parmesan. Mentesana has a notable culinary background, co-founding Once Upon a Tart and contributing to well-known publications such as Real Simple and Saveur.
Beyond its delightful taste, this butternut squash soup is packed with antioxidants like vitamin C and beta-carotene. Sage provides an earthy depth, while Parmesan croutons add a delightful crunch.
To prepare, begin by peeling and cubing a 3-pound butternut squash. Toss the cubes in olive oil, salt, and a pinch of pepper. Roast at 400°F for about 30 minutes, turning once to ensure even caramelization.
In a soup pot, heat butter and remaining olive oil before adding diced onions, chopped celery, and fresh sage. Sauté until vegetables are soft. Add the roasted squash and chicken broth, simmering for 30 minutes. Blend until smooth, then top with Parmesan and croutons before serving.
