Soup, mmm

This is what I cooked last night. It's from Real Simple.

It's a rich, creamy (with no cream) soup. Make the croutons too. It only takes 15 minutes and really enhancing the taste experience.

Butternut Squash Soup with Sage and Parmesan Croutons

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

Preheat oven to 400° F. In a large bowl, toss the squash with 2 tablespoons of the olive oil, 2 teaspoons of the salt, and the pepper. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized; set aside.

In a Dutch oven or a large stockpot, heat the butter and the remaining oil over medium heat. Add the onion, celery, and sage and sauté, stirring occasionally, until the vegetables are translucent and tender, 10 minutes. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat.

Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep warm.

Top with Sage and Parmesan Croutons and the grated Parmesan

Yield: Makes 6 to 8 servings

NUTRITION PER SERVINGCALORIES 298(51% from fat); FAT 17g (sat 4g); CHOLESTEROL 11mg; CALCIUM 201mg; CARBOHYDRATE 31g; SODIUM 1226mg; PROTEIN 8mg; FIBER 5g; IRON 2mg

Sage and Parmesan Croutons

3 ounces rustic white bread (about 3 thick slices), tom into 24 1-inch pieces

1 large clove garlic, minced (about 2 teaspoons)

1 tablespoon finely chopped fresh sage (about 6 large leaves)

3 tablespoons olive oil

1/2 teaspoon salt

2 tablespoons finely grated Parmesan

Preheat oven to 375° F. Toss all the ingredients together in a mixing bowl to coat. Spread the bread evenly on a baking sheet and toast in oven for 10 to 12 minutes or until crisp and golden brown.

NUTRITION PER SERVINGCALORIES 108(63% from fat); FAT 8g (sat 1g); CHOLESTEROL 1mg; CALCIUM 33mg; CARBOHYDRATE 8g; SODIUM 306mg; PROTEIN 2mg; FIBER 0g; IRON 0mg