Name: Roasted Butternut Squash Soup with Croutons
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed; 1 medium yellow onion, chopped; 4 garlic cloves, peeled; 4 cups vegetable broth (or chicken broth); ½ cup heavy cream or coconut milk (optional); 3 tablespoons olive oil, divided; Salt and black pepper, to taste; Pinch of ground nutmeg or cinnamon (optional); 2–3 cups cubed day-old bread (for croutons); Seeds from the butternut squash, washed and dried

Description

A velvety roasted butternut squash soup topped with homemade crunchy croutons and toasted squash seeds. This cozy fall recipe is easy to prepare, adaptable for vegan or gluten-free diets, and perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale

1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed

1 medium yellow onion, chopped

4 garlic cloves, peeled

4 cups vegetable broth (or chicken broth)

½ cup heavy cream or coconut milk (optional)

3 tablespoons olive oil, divided

Salt and black pepper, to taste

Pinch of ground nutmeg or cinnamon (optional)

2–3 cups cubed day-old bread (for croutons)

Seeds from the butternut squash, washed and dried

Instructions

1. Preheat oven to 400°F (200°C).

2. Toss squash cubes and whole garlic cloves with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast 25–30 minutes until edges caramelize.

3. Meanwhile, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.

4. Squeeze roasted garlic from skins into the pot, then add roasted squash and broth. Bring to a simmer for 10 minutes.

5. Using an immersion blender or stand blender in batches, blend soup until smooth. Return to pot and stir in cream or coconut milk if using. Season with salt, pepper, and a pinch of nutmeg or cinnamon.

6. For croutons, toss bread cubes with olive oil and a pinch of salt. Spread on a baking sheet and bake at 375°F (190°C) for 10–12 minutes, turning once, until golden and crispy.

7. For squash seeds, toss seeds with a little oil and salt. Roast at 325°F (160°C) for 12–15 minutes until crunchy.

8. Ladle soup into bowls, top with croutons and roasted seeds, and garnish with optional herbs or a swirl of cream.

Prep Time: 15 minutes
Cook Time: 45 minutes