Butternut Squash Soup with Cheesy Toast Points Image

Butternut Squash Soup with Cheesy Toast Points

Struggle Meals - "Less Stress Holidays"

Prep Time
Cook Time



  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 onion, diced
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 1 apple, peeled and diced
  • 1 butternut squash (about 3 pounds), peeled and cubed
  • 1 1/2 tablespoon chopped sage
  • Salt to taste
  • 6 cups Great Value Organic Vegetable Broth

Cheesy Toast Points

  • 3 tablespoons butter, room temp
  • 8 slices Freshness Guaranteed French Bread
  • 1 cup Great Value Parmesan
  • 2 tablespoons minced parsley
  • Salt and pepper



  1. Add the oil and butter to a large pot over medium heat. Stir in the onion, celery, and garlic and cook for 5-7 minutes. Add the squash, apple, and sage and continue cooking for 2-3 more minutes. Stir in the vegetable stock and bring to a boil. Turn down to simmer and cook for 30 minutes, until the squash is very tender. Allow the soup to cool and then blitz with an immersion blender until creamy and smooth.

Cheesy Toast Points

  1. Preheat the oven to 400 degrees F. Butter the bread slices, sprinkle with parmesan cheese and season with salt and pepper. Broil on a baking sheet for 5 minutes. Remove from the oven and garnish with parsley.