Roasted Butternut Squash and Sweet Potato Soup Recipe with Cinnamon Sugar Croutons


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Roasted Butternut Squash and Sweet Potato Soup Recipe with Cinnamon Sugar Croutons
This incredible recipe for roasted butternut squash and sweet potato soup covers off our 3 S's of soup: satisfying, scrumptious and simple. Not only does this delicious fall soup warm us from our nose to our toes, but it also brings with it an elegance (making it a perfect party soup recipe) and ease. Topped with crunchy cinnamon sugar croutons, every spoonful is a winner.

Ingredients


Butternut Squash and Sweet Potato Soup

2lbs butternut squash, peeled and cubed (about 5 cups)
2 large sweet potatoes, peeled and cubed (about 4 cups)
1 large carrot, peeled and cubed
2 tbsp melted butter
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 tbsp olive oil
1 medium yellow onion, diced
1 large garlic clove, minced
1 tbsp maple syrup
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp ground cinnamon
6 ½ cups vegetable broth

Cinnamon Sugar Croutons

2 cups French bread cubes, ½-inch cubes
2 tbsp butter, melted
2 tsp sugar
¼ tsp ground cinnamon
Bite Me Bit

"Ever notice that Soup for One is eight aisles away from Party Mix?"

-Elayne Boosler



Directions


1) For the butternut squash and sweet potato soup, preheat oven to 400ºF. Toss butternut squash, sweet potatoes and carrots with the melted butter. Season with salt and pepper and place on a rimmed baking sheet covered with aluminum foil and coated with non-stick cooking spray. Roast for 30 minutes stirring midway through until tender. Remove from oven and set aside.

2) In a large soup pot, heat olive oil over medium heat. Add onions, cooking until softened about 3 minutes. Add minced garlic, maple syrup, salt, pepper and cinnamon. Continue cooking 1 minute more. Stir in squash mixture, add vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes. Remove from heat and puree the soup using a hand held blender.

3) For the cinnamon sugar croutons, preheat oven to 350ºF. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray. In a medium bowl, toss the bread cubes with melted butter. In a small bowl, combine sugar and cinnamon. Add cinnamon-sugar mixture to the bread cubes and toss thoroughly. Spread bread cubes on baking sheet and bake for 8 minutes, stir and continue to bake 4 minutes more, until bread cubes are crispy. Top each serving of soup with a couple of croutons.

Serves 8-10

Want more butternut squash? Try our Butternut Squash Soup with Parmesan Sage Croutons or our Butternut Squash with Marshmallow Meringue Topping