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Butternut Squash Soup with Parmesan and Sage

Butternut Squash Soup with Parmesan and Sage Recipe

  • 1 butternut squash, peeled, cut in half, seeded, and cubed
  • 2 leeks, white part only, cleaned and chopped
  • 2 carrots, sliced
  • ½ cup chopped onion
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 4 cups well-seasoned chicken stock
  • 2 cups freshly grated Parmigiano-Reggiano
  • ½ cup heavy cream, optional
  • Sage leaves for garnish
  • Extra virgin olive oil for drizzling, optional
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 251kcal (13%)
Total Fat 12g (18%)
Saturated Fat 7g (33%)
Cholesterol 33mg (11%)
Total Carbohydrate 24g
Dietary Fiber 3g
Sugars 7g
Protein 14g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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