Name: Easy Fall Squash Soup with Homemade Croutons
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2.5–3 lbs butternut squash, peeled and cubed; 3 tbsp olive oil, divided; 1 medium yellow onion, chopped; 3 garlic cloves, minced; 2 medium carrots, diced; 4 cups vegetable broth; ½ cup heavy cream (optional); Salt and black pepper, to taste; 1 tsp fresh thyme leaves; 3 cups cubed baguette or rustic bread; 1 tsp garlic powder; 1 tsp dried Italian seasoning

Description

A creamy roasted butternut squash soup topped with crisp homemade croutons. This cozy fall recipe is simple, versatile, and perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale

2.5–3 lbs butternut squash, peeled and cubed

3 tbsp olive oil, divided

1 medium yellow onion, chopped

3 garlic cloves, minced

2 medium carrots, diced

4 cups vegetable broth

½ cup heavy cream (optional)

Salt and black pepper, to taste

1 tsp fresh thyme leaves

3 cups cubed baguette or rustic bread

1 tsp garlic powder

1 tsp dried Italian seasoning

Instructions

1. Preheat oven to 400°F (200°C). Toss cubed squash with 2 tbsp olive oil, salt, and pepper; roast 25–30 minutes until caramelized.

2. Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add onion, garlic, and carrots; sauté 5–7 minutes until softened.

3. Add roasted squash, vegetable broth, and thyme. Bring to a boil, reduce heat, and simmer 15 minutes.

4. Use an immersion blender to puree soup until smooth. Stir in heavy cream if desired and adjust seasoning.

5. While soup simmers, toss bread cubes with olive oil, garlic powder, and Italian seasoning. Spread on a baking sheet and toast at 375°F (190°C) for 10–12 minutes until golden, turning once.

6. Ladle soup into bowls and top with homemade croutons. Garnish with extra thyme if desired.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Calories: 220
Sodium: 500
Fat: 10
Carbohydrates: 30
Protein: 4