Butternut Squash Soup with Feta Cheese Crostini

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 375.5
  • Total Fat: 18.6 g
  • Cholesterol: 34.7 mg
  • Sodium: 1,116.9 mg
  • Total Carbs: 45.4 g
  • Dietary Fiber: 10.3 g
  • Protein: 11.0 g

View full nutritional breakdown of Butternut Squash Soup with Feta Cheese Crostini calories by ingredient
Submitted by:

Number of Servings: 5


    • 2 tablespoons butter, at room temperature
    • 2 tablespoons extra-virgin olive oil
    • 1 medium onion, chopped
    • 1 medium carrot, peeled and chopped into 1/2-inch pieces
    • 3 cloves garlic, minced
    • 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
    • 6 cups low-sodium chicken stock
    • 1/4 cup chopped fresh sage leaves
    • Kosher salt and freshly ground black pepper
    • 2 slices French bread 1/2-inch thick cubed
    • Extra-virgin olive oil, for drizzling
    • 2 tablespoons chopped fresh sage leaves
    • 1 cup (2 ounces) grated fontina cheese (I used Feta)
    • Kosher salt


In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender - about 20 minutes. Turn off the heat. Cool for about five minutes and puree’ batches in a blender. As the batches are pureed, put into large crock pot on low heat. Season with salt and pepper, to taste. Using the crock pot keep the soup warm until ready to serve.
For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
To serve, ladle the soup into bowls and garnish with the cheese crostini.

Number of Servings: 5

Recipe submitted by SparkPeople user BARBEECUE.

Rate This Recipe