Description
Discover the secret to irresistible comfort with this creamy butternut squash soup topped with garlic herb croutons.
Ingredients
Scale
- 2 medium butternut squash (approximately 3 pounds), peeled, seeded, and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable stock
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- Salt and black pepper to taste
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 cup bread cubes (preferably French or Italian)
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Incorporate the minced garlic and cook for another minute.
- Add the diced butternut squash, vegetable stock, ground cinnamon, thyme, and a generous pinch of salt and pepper. Bring to a boil, then lower the heat and simmer for 20-25 minutes until the squash is tender.
- Preheat your oven to 375°F. In a separate bowl, mix the bread cubes with melted butter, garlic powder, and dried parsley until well-coated. Spread on a baking sheet and bake for 10-15 minutes until golden and crispy.
- Once the squash is soft, use an immersion blender to puree the soup until silky-smooth. Alternatively, transfer in batches to a regular blender.
- Stir in the heavy cream and adjust seasoning with salt and pepper. Warm gently on low heat if necessary.
- Serve the soup hot, garnished with the crunchy herb toasts.
Notes
- For an extra kick, add a dash of cayenne pepper or a splash of hot sauce.
- For a dairy-free alternative, use coconut milk instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg