Creamy Butternut Squash Soup with Garlic Herb Croutons
Rich, silky butternut squash soup naturally thickened without cream, topped with crunchy homemade garlic herb croutons. Completely allergy-friendly and perfect for chilly evenings.
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.
