Creamy Butternut Squash Soup with Garlic Herb Croutons
This butternut squash soup is one of those recipes I always keep stocked in the freezer because it comes in so handy on busy nights, especially when the kids are sick or just need something warm and easy. The soup is rich and silky, naturally thickened without cream, and blended until smooth. It is topped with crunchy homemade garlic herb croutons that add a little texture and make it feel more like a full meal. It is completely dairy-free, egg-free, and nut-free, and is perfect for chilly evenings, quick lunches, or pulling out of the freezer when cooking just is not happening.
Ingredients
- For the soup: 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups peeled and cubed butternut squash (about 1 medium squash)
- 1 medium carrot, peeled and sliced
- 1 small apple, peeled and chopped
- 3 1/2 cups vegetable broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Freshly cracked black pepper
- For the croutons: 3 cups cubed crusty bread (day-old preferred)
- 2 tablespoons olive oil
- 1 tsp pryme thyme seasoning (or substitute below)
- Substitute if needed: 1/2 tsp garlic powder, 1/2 tsp dried thyme, pinch of salt
Instructions
- 1Make the croutons
Preheat the oven to 400 F. Toss the bread cubes with olive oil and seasonings on a baking sheet. Bake for 8 to 10 minutes, stirring halfway through, until golden and crisp. Set aside to cool.
- 2Saute the aromatics
In a large pot, heat olive oil over medium heat. Add the chopped onion and saute until translucent, about 5 minutes. Stir in garlic and cook for 1 minute more, just until fragrant.
- 3Simmer the soup
Add the butternut squash, carrot, apple, broth, salt, cinnamon, nutmeg, and a few grinds of black pepper. Bring to a boil, then reduce the heat to low and simmer for 20 to 25 minutes, until the vegetables are tender.
- 4Blend until smooth
Use an immersion blender to blend the soup directly in the pot until smooth and creamy, or transfer it carefully to a blender in batches. Adjust the seasoning with more salt and pepper as needed.
- 5Serve
Serve the soup hot, topped with garlic herb croutons, pumpkin seeds, and fresh pepper.
