Squash Soup with Croutons

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
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.
  • 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.
  • 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
Vegetable broth
  1. Sauté vegetables until they are caramelized.
  2. Turn up heat.
  3. Gradually add enough water to loosen whatever is sticking to the bottom of the pan.
  4. Add more water to cover vegetables.
  5. Bring to boil.
  6. Turn down heat.
  7. Add salt and pepper to taste.
  8. Simmer 20-30 minutes.
  9. Remove vegetables and discard (in the compost pile :o)
  10. Or used canned vegetable broth.
  1. Sauté garlic and cayenne 1 minute
  2. Add squash, broth, and 2¼ cups of water.
  3. Bring to boil.
  4. Lower heat and simmer for 25 minutes.
  5. Soup should be creamy. If needed, smooth it out with a potato masher or mixer.
  6. Note: When I made this, I sautéed the squash cubes with the garlic and cayenne before I added the liquid.
  1. Toss bread cubes and 2 Tbs of oil and ½ tsp of salt.
  2. Bake at 350° for 12-15 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: