Butternut Squash Soup with Crunchy Maple Croutons Recipe
Butternut Squash Soup with Crunchy Maple Croutons
Warm up from your nose-to-your-toes with this easy, hearty and healthy Butternut Squash Soup with Maple Croutons. Packed with roasted butternut squash, apples, thyme, garlic and a hint of maple, this satisfying soup makes for the perfect winter lunch.
butternut squash soup with crunchy maple croutons
Serves 8-10
ingredients
Butternut Squash Soup- 3 lbs butternut squash, peeled and cut into 1-inch cubes (about 1-2 butternut squash)
- 2 large Granny Smith apples, peeled and cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp chopped fresh thyme
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- 1 large garlic clove, minced
- 1 tbsp maple syrup
- 1 tsp grated fresh ginger
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 4 cups chicken broth
- 2 cups French bread, cut into 1/2-inch cubes
- 1 tbsp olive oil
- 1 tsp maple syrup
- 1/2 tso kosher salt
- Sour cream, for garnish
- Fresh thyme leaves, for garnish
directions
- Preheat oven to 425ºF. Line baking sheet with aluminum foil and coat with non-stick cooking spray. Toss butternut squash, apples, 1 tbsp olive oil, chopped thyme and ½ tsp salt. Place on prepared baking sheet and roast for 20-25 minutes, stirring midway through until tender. Remove from oven and set aside.
- In a large soup pot, heat olive oil over medium heat. Add onions and carrots, cooking until softened about 5-6 minutes. Add minced garlic, maple syrup, ginger, salt and pepper. Continue cooking 1 minute more. Stir in squash mixture, add chicken broth and bring to a boil. Reduce heat to low and simmer covered for 20 minutes. Remove from heat and puree the soup using a hand-held blender.
- For the croutons, preheat oven to 350ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. In a medium bowl, toss the bread cubes with olive oil, maple syrup and salt. Spread bread cubes on prepared baking sheet and bake for 6 minutes, stir and continue to bake 4 minutes more, until bread cubes are crispy. Garnish each serving of soup with sour cream, fresh thyme and a couple of croutons
“Why do croutons come in airtight packages? It’s just stale bread to begin with.”
