1 medium butternut squash (abt 3 lbs.), peeled, seeded and cut into 1-in cubes
2 Tbsp. olive oil
1/4 tsp. pepper
1 large onion, chopped
3 celery ribs, chopped
2 Tbsp. minced fresh sage or 2 tsp. rubbed sage
3 cans (14-1/2 oz each) reduced-sodium chicken broth
Croutons:
2 Tbsp. grated Parmesan cheese
2 Tbsp. olive oil
1 Tbsp. minced fresh sage or 1 tsp. rubbed sage
2 garlic cloves, minced
2 C. cubed french bread
cooking spray
additional grated parmesan cheese, optional
1. Place squash in a 15x10x1 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 for 5-8 minutes or until golden brown. stirring occasionally. Serve with soup and sprinkle with additional Parmesan cheese if desired.
1 C. soup w/ 1/4 C. croutons = 179 calories, 8g fat, 541mg sodium, 25g carbs, 6g fiber, 5g protein