Butternut Squash Soup with Cheesy Croutons



Hands-on time:

15 minutes

Start-to-eat time:

30 minutes


  • 2 tablespoons oil
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 medium carrot, chopped
  • 3 garlic cloves, minced
  • 7 to 8 cups peeled and diced butternut squash
  • 6 cups chicken broth
  • ¼ cup fresh sage, chopped
  • ¼ teaspoon salt & pepper
  • cheesy croutons: 1 small baguette, cut into small cubes, 1 teaspoon garlic powder, ½ teaspoon pepper, ¼ cup olive oil, 1 cup grated Parmesan or fontina cheese

Kids kitchen skills:

  • knife safety
  • stovetop cooking
  • baking


  • measuring cups & spoons
  • knife & cutting board
  • bowl
  • medium pot, large spoon, & ladle
  • standard or immersion blender


Grown-up steps: Grown-ups should support kids near the stove, and especially when tending to the boiling squash. Use care when baking the croutons and remind kids to use oven mitts. Also, the squash will be hot when you put it in the blender, so be extra careful.
  1. In a medium pot, add the oil and butter and set to medium-high heat. Add the onion and carrot. Cook, stirring occasionally for about 5 minutes. Add the garlic and cook until aromatic, about 30 seconds.
  2. Carefully add the squash and chicken broth and bring to a boil. Once boiling, add the chopped sage and continue to boil until squash is tender, about 10-15 minutes.
  3. (optional croutons) Meanwhile, heat the oven to 400° F. Drizzle olive oil over the bread cubes in a medium bowl. Mix in the garlic powder, pepper, and cheese. Bake for 6-8 minutes or until croutons are golden brown and crispy.
  4. Turn the soup pot off.
  5. Carefully puree the soup using a blender or an immersion blender until smooth and thick, working in batches if using the blender. Season with salt and pepper to taste.
  6. Serve and top with cheesy croutons!

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