Description
A rich and creamy butternut squash soup complemented by crispy garlic herb croutons, perfect for a cozy fall meal. This vegetarian recipe features tender roasted squash pureed with aromatic spices and cream, served with homemade croutons seasoned with garlic and thyme.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and diced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream or coconut milk
- Optional: chopped fresh parsley for garnish
Garlic Herb Croutons
- 2 cups cubed day-old bread
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Garlic Herb Croutons: Preheat your oven to 375°F. In a mixing bowl, toss the bread cubes with olive oil, garlic powder, dried thyme, salt, and black pepper until evenly coated. Spread the seasoned bread cubes in a single layer on a baking sheet. Bake for 10 to 12 minutes, stirring halfway through the baking time, until they are golden brown and crispy. Remove from oven and set aside.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent. Add minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn the garlic.
- Cook Squash: Stir in the diced butternut squash cubes and cook for 2 to 3 minutes to start softening them. Then, pour in the vegetable or chicken broth along with salt, black pepper, and ground nutmeg. Bring the mixture to a boil over high heat.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 20 to 25 minutes, or until the butternut squash is tender when pierced with a fork.
- Puree the Soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Return to the pot if needed.
- Finish with Cream: Stir in the heavy cream or coconut milk to add richness and depth. Taste and adjust seasoning with additional salt or pepper as desired.
- Serve and Garnish: Ladle the hot soup into bowls and top with the crispy garlic herb croutons. Garnish with chopped fresh parsley if using. Enjoy this comforting and flavorful soup immediately.
Notes
- For enhanced flavor, consider roasting the butternut squash before adding it to the soup.
- This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Add croutons just before serving to keep them crispy.
- To make a gluten-free version, use gluten-free bread for the croutons.
