Butternut Squash Soup With Sage And Parmesan Croutons

Butternut Squash Soup With Sage And Parmesan Croutons
11 Ingredients
  • 1 3-pound butternut squash—peeled, seeded, and cut into 1-inch cubes (5 to 6 cups)
  • 3 tablespoons olive oil
  • 3 teaspoons kosher salt
  • Pinch of freshly ground black pepper
  • 1 tablespoon butter
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 stalks of celery, chopped (about 1 ½ cups)
  • 1 tablespoon chopped fresh sage (about 6 large leaves)
  • 6 cups chicken broth
  • 1/2 cup freshly grated Parmesan
  • Sage and Parmesan Croutons
Nutrition
233
12% daily value
8 servings
                                       
                                           
     

Fat

17% 11

Saturated

17% 3

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

9% 28

Carbs (net)

- 23

Fiber

16% 4

Sugars

- 8

Sugars, added

- 0

Protein

18% 9

Cholesterol

5% 14

Sodium

41% 980

Calcium

19% 189

Magnesium

16% 68

Potassium

17% 808

Iron

10% 2

Zinc

7% 1

Phosphorus

23% 160

Vitamin A

88% 796

Vitamin C

38% 34

Thiamin (B1)

20% 0

Riboflavin (B2)

18% 0

Niacin (B3)

30% 5

Vitamin B6

32% 0

Folate equivalent (total)

16% 64

Folate (food)

- 64

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

0% 0

Vitamin E

20% 3

Vitamin K

23% 27
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