This recipe reminds me of the 2011 Boise trip I made with my parents. With plans to stay for a couple of weeks, we drove out to see my sister in October and stayed through Thanksgiving. I was the sous-chef the night we first tried this soup, taking directions from Mom – who I believe got this out of Cooking Light. Unless it was a Tuesday night, we probably followed dinner with Scrabble or Rummy, otherwise it would have been DWTS. Go Ricki!
Squash Soup with Croutons
Author: Maggie Cow via Cooking Light to RJS Back to Cow
Prep time:
Cook time:
Total time:
Serves: 4
I love a recipe that doesn't require special ingredients. Don't skip the croutons. Like the soup, they're simple but worth it.
Ingredients
Soup
- 1 TBS Olive oil
- 1 squash - cubed - I think we used Butternut
- 4 cloves of garlic - chopped fine
- 1¼ tsp cayenne pepper
- 2 C Vegetable broth - used canned or take a few minutes to make your own.
Croutons
- 4 slices of bread - cubed
- 2 TBS olive oil
- Salt
Vegetable broth
- Olive oil
- 1 carrot - cut in thirds
- 1 small onion - quartered
- 1-2 celery sticks - cut in thirds
Instructions
Vegetable broth
- Sauté vegetables until they are caramelized.
- Turn up heat.
- Gradually add enough water to loosen whatever is sticking to the bottom of the pan.
- Add more water to cover vegetables.
- Bring to boil.
- Turn down heat.
- Add salt and pepper to taste.
- Simmer 20-30 minutes.
- Remove vegetables and discard (in the compost pile :o)
- Or used canned vegetable broth.
Soup
- Sauté garlic and cayenne 1 minute
- Add squash, broth, and 2¼ cups of water.
- Bring to boil.
- Lower heat and simmer for 25 minutes.
- Soup should be creamy. If needed, smooth it out with a potato masher or mixer.
- Note: When I made this, I sautéed the squash cubes with the garlic and cayenne before I added the liquid.
Croutons
- Toss bread cubes and 2 Tbs of oil and ½ tsp of salt.
- Bake at 350° for 12-15 minutes.