Reprinted from The Blood Type Diet Website (

Butternut Squash Soup with Croutons
Contributed by: Kate L.Added: Nov 21, 2007 at 01:57 PM


A tasty, hearty, pretty soup for fall. I use the Herb spelt Bread recipe (minus the herbs) from Cook Right 4 Your Type for the croûtons. I think this recipe came from Real Simple magazine but I've lost the credit.



  • 1 butternut squash, about 3 lbs., seeded, peeled and cut in 1 inch cubes
  • 4 Tablespoons olive oil (or 3 T olive oil and 1 T butter or margarine)
  • 3 teaspoons Kosher salt
  • Pinch of freshly ground black pepper (or omit)
  • 1 1/2 cup yellow onion, diced (1 medium)
  • 1 1/2 cup celery, diced (3 stalks)
  • 1 Tablespoon fresh sage (about 6 large leaves), chopped
  • 6 cups chicken, turkey or vegetable broth
  • 1/2 c freshly grated Parmesan or Pecorino Romano cheese (optional)


  • 3 ounces bread (about 3 thick slices), torn into 24-1” pieces
  • 1 large clove garlic, minced (about 2 t)
  • 1 Tablespoon finely chopped fresh sage (about 6 large leaves)
  • 3 Tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 2 Tablespoons finely grated Parmesan or Pecorino Romano cheese
How to make it:
  1. Heat oven to 400 degrees.
  2. Toss squash with 2 teaspoons salt, pepper and 2 Tablespoons olive oil.
  3. Spread evenly on a rimmed baking sheet and roast for 15 minutes. Turn cubes and roast another 15 minutes or until caramelized; set aside. (You can skip this step and just cook the squash cubes directly in the broth but roasting it first gives it a nice deep flavor.)
  4. Turn oven down to 375 degrees. Toss all the croûtons ingredients together in a mixing bowl to coat.
  5. Spread the bread evenly on a baking sheet and toast in oven for 10 to 12 minutes or until crisp and golden brown.
  6. Meanwhile, in a large stockpot, heat the remaining oil/butter/margarine over medium heat. Add the onion, celery and sage and sauté, stirring occasionally, until the vegetables are translucent and tender, 10 minutes. Add the squash, broth and the remaining salt and bring to a boil.
  7. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat. Using a blender or food processor, blend the soup in batches until smooth.
  8. Return to pot and keep warm. Top with croûtons and cheese.