Roasted Butternut Squash Soup With Crispy Croutons

"A devourable soup. I really love this made with smoked chicken stock as it adds a beautiful flavour."
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
Ready In:
1hr 10mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • Preheat oven to 400 degrees. Cut butternut squash in half from top to bottom and remove seeds from both halves.
  • Place cut side down on baking sheet.
  • Bake for 30-40 minutes or until flesh of squash is fully softened.
  • On a low heat, saute onion in butter and oil until soft and browning.
  • Add garlic and saute until fragrant and soft.
  • Remove roasted squash from skin and put into soup pot.
  • Add stock and bring soup to a boil.
  • Reduce heat to a simmer and add seasoning and herbs.
  • Simmer for 15-20 minutes and then add sour cream (if using) and blend until smooth using a hand blender or blender.
  • While soup is simmering, toss bread cubes with oil and seasoning and toast in oven until golden brown.
  • Serve with chopped green onion and/or croutons.

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Reviews

  1. I scaled this back for 4 serves and 3 of us gobbled up the lot for a nice lunch on wet and chilly day. I did have to add another cup of vegetable stock and still ended up with a thick silky soup once blended. I added the sauted onion and garlic in with the seasoning then simmered. I made the croutons but next time I would make them just as garlic as the herbs tended to over power the pumpkin flavour but they added a lovely crunch. Thank you grrlee, made for ZAAR Chef Alphabet Soup.
     
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