Creamy Butternut Squash Soup with Homemade Croutons
- 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
- 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
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.
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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