Superb Squash Soup with the Best Parmesan Croutons

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I made this soup for my fiance the other day and it will definitely be made again in this house! It was the best butternut squash soup I've ever made. A very earthy taste without the added fat of heavy cream. The parmesan croutons gave the dish that extra kick that completed it.

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This recipe is YUM! I made it for the first time, and I enjoyed every bite. I loved the crispy sage - it was great. I agree with the many comments that the toast is incredible. After cooking the sage you can just walk away and let it go! That's my kind of cooking! To avoid the mess - which is also my kind of cooking - I do really suggest using the immersion blender, although just mashing and eating thick would be great too! Will be adding this to my fall and winter recipe mix! Thanks, Jamie!

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really good, will be making it again!

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Delicious soup, make it every Fall!!

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This soup was amazing. Very earthy, just the way it should be. I've been making Ina's version and I like it MUCH BETTER without the apples. I also love it without the butter and cream. The butter and cream alter the flavor and take away the earthiness. I've also never considered cooking squash with the skin on. The skin gets just as soft as the flesh so it was no big deal. I wonder why other chefs don't leave the skin on? The toast---incredible, and the sage sprinkles on top were a nice touch. It I could give it a higher rating I would. I am deleting all other versions of this soup, this is the only one I am ever going to make again. I love how all of Jamie's food taste as if it came from the earth.

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This soup is amazing and has become my Thanksgiving tradition - the first course. It's so flavorful and smooth, yum! The sage and croutons make it even better. Although lately I'll subsitute toasted & seasoned seeds from the squash on top of the soup vs. the croutons. But everyone loves the croutons. And the sage is a must and so delish. This is an excellent fall/winter soup and leftovers are even better. Mmmm, can't wait to plan my Thanksgiving menu again!

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I have been asked to make this soup again for my contribution to Thanksgiving dinner as everyone raved and consumed abundantly last year. I misplaced last year's printed copy of the recipe was desperately searching for the exact "squash soup" as previously used- anything else would not suffice and be detected immediately. Luckily, Jamie's recipe stands out in my mind above all others due to the sumptuous flavor of sage oil delivered via the leave frying process, the warm complementing Parmesan croutons, and the silky-smooth burst of flavor created in a surprisingly healthy dairy-free way. Our thanks again this Thanksgiving for a savory celebration of squash soup!

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This is an EXCELLENT soup. My dairy allergic 18mo. old loves it and has since he first started eating. I've never made the croutons, but the soup is excellent. I've made this multiple times for other people and I've had nothing but rave reviews. I love that it's creamy without cream! I invested in an immersion blender just for this recipe. I also cook it for much longer than the recipe calls for. I let it simmer for an hour or two and then blend right before serving.

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I was amazed at how creamy and rich this soup was, with no addition of heavy cream at all. It is also super easy to make as you can leave the skin on the squash cutting down on the prep time. You don't have to use a pressure cooker but that would make this soup even quicker. The "croutons" are really great to dip in this soup.

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Seriously; this is the BEST soup I've ever eaten. It is, however, incredibly labor intensive-but SO worth it! The "croutons" were a "perfec" addition. The only thing I might do differently next time is to leave the squash chunky. Oh, and to answer the question below, Jamie left the skin on the squash in the episode as it becomes completely tender after cooking.
Jamie is brilliant!