Description
This creamy butternut squash soup features roasted squash blended to silky smooth perfection with savory spices and a touch of heavy cream. Topped with crispy garlic herb croutons, it’s a comforting fall favorite perfect for cozy meals.
Ingredients
Scale
Soup
- 1 large butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon smoked paprika
Garlic Herb Croutons
- 4 cups day-old bread, cubed
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash evenly on a baking sheet. Drizzle with olive oil and toss to coat. Roast in the oven for 25 to 30 minutes until the squash is tender and lightly caramelized.
- Sauté Aromatics: While the squash roasts, heat a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
- Simmer the Soup: Add the roasted butternut squash to the pot along with vegetable broth, salt, black pepper, nutmeg, and smoked paprika. Bring the mixture to a gentle simmer and cook for 5 to 10 minutes to blend the flavors.
- Blend the Soup: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer soup in batches to a blender and blend until smooth. Return to pot if needed.
- Finish the Soup: Stir in the heavy cream and heat the soup gently over low heat, making sure it does not boil. Adjust seasoning to taste.
- Prepare the Garlic Herb Croutons: Toss bread cubes with melted butter, garlic powder, dried parsley, and dried thyme until evenly coated.
- Bake the Croutons: Spread the seasoned bread cubes on a baking sheet in a single layer. Bake at 400°F (200°C) for 10 to 12 minutes, turning once, until golden brown and crisp.
- Serve: Ladle the hot soup into bowls and top generously with the garlic herb croutons. Enjoy immediately.
Notes
- For a lighter version, substitute coconut milk or half-and-half for the heavy cream.
- Add a pinch of cayenne pepper to the soup for extra warmth and spice.
- Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
- The croutons can be made in advance and stored in an airtight container for several days to maintain crispness.
