Embrace the warmth of this creamy and rich butternut squash soup, perfect for the cooler months. This velvety dish, complemented with crispy homemade croutons, is sure to become a comforting favorite. Follow this recipe to envelop yourself in delightful flavors and cozy aromas.
Ingredients
For the Soup:
š 1 butternut squash
š„ 2 large carrots
š§
1 large onion
š„ 2 potatoes
š§ 1 whole head of garlic
š« 4 tablespoons olive oil
š§ 1 teaspoon salt
š¶ļø 1 teaspoon black pepper
šæ 1 teaspoon thyme
š„ 1/2 cup heavy cream
š² 3 cups chicken or vegetable broth
For the Croutons:
š 1 loaf of a baguette or your favorite bread
š« 1/4 cup olive oil
š§ 1/2 teaspoon salt
š¶ļø 1/2 teaspoon black pepper
š§ 1 teaspoon garlic powder
šæ 1 teaspoon dried parsley
Instructions
1- Prepare the Vegetables:
- Preheat your oven to 375Ā°F (190Ā°C).
- Peel and trim the butternut squash, then cut it lengthwise and scoop out the seeds. Chop into large chunks.
- Peel and chop the carrots, potatoes, and onion into similar-sized pieces.
- Place the chopped vegetables and the whole garlic head onto a baking tray lined with parchment paper.
- Drizzle 4 tablespoons of olive oil over the vegetables, then season with salt, black pepper, and thyme.
2- Roast the Vegetables:
- Roast in the preheated oven for about 40 minutes, or until the vegetables are fork-tender.
3- Blend the Soup:
- Transfer the roasted vegetables (remove garlic skin) into a blender. Add the heavy cream and chicken or vegetable broth.
- Blend until smooth and creamy.
- Transfer the soup to a pot and keep it warm over low heat.
4- Prepare the Croutons:
- Cut the baguette or chosen bread into cubes.
- Toss the bread cubes with olive oil, salt, black pepper, garlic powder, and dried parsley until evenly coated.
- Spread evenly on a baking sheet and bake in the preheated oven for about 15 minutes, or until golden brown.
5- Serve the Soup:
- Ladle the hot soup into bowls and top with freshly baked croutons. Serve immediately and enjoy!
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Calories per Serving: 320
Equipment: Oven, baking tray, parchment paper, blender, pot
Macronutrients per Serving:
- Protein: 5g
- Fat: 16g
- Carbohydrates: 40g
Cooking Tips:
- Cut vegetables into similar-sized pieces for even roasting.
- Adjust seasoning as per taste for a personalized touch.
- For extra spice, add a pinch of cayenne pepper to the soup.
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Creamy Butternut Squash Soup with Homemade Croutons
