#Butternut Squash Soup with Garlic Croutons
Total Time: 55 minutes
**Introduction**
Embrace the rich, creamy, and comforting flavors of this delicious Butternut Squash Soup, a recipe perfected to evoke the warmth of Autumn. The added kick of crunchy, garlicky croutons elevates this dish beyond a simple soup to a bowl of pure comfort.
**Why Make This Recipe**
Quick and simple to whip up, this Butternut Squash Soup featuring Garlic Croutons brings together the sweet, nutty flavor of butternut squash with the aromatics of garlic and onions. It’s a perfect surprise for your tastebuds, guaranteeing a burst of flavor with every spoonful.
**How to Make Butternut Squash Soup with Garlic Croutons**
**Ingredients**
Soup
– 1 large butternut squash
– 1 medium onion
– 2 cloves garlic
– 4 cups vegetable broth
– 1 cup coconut milk or heavy cream
– 2 tbsp olive oil
– 1 tsp ground nutmeg
– Salt and pepper
Garlic Croutons
– 2 cups cubed bread
– 2 tbsp olive oil
– 1 clove garlic
– Salt and pepper
**Directions**
1. **Prepare the Soup**
– Heat olive oil in a large pot. Sauté chopped onions and minced garlic until tender and fragrant.
– Add diced butternut squash. Season with salt, pepper, and nutmeg.
– Add vegetable broth. Bring to a boil. Simmer until the squash is tender.
– Puree the mixture and stir in coconut milk or heavy cream.
2. **Prepare Garlic Croutons**
– Preheat oven to 375°F.
– Toss bread cubes with olive oil, minced garlic, salt, and pepper.
– Bake until golden and crispy.
3. **Serving**
– Serve hot soup with a generous sprinkle of garlic croutons.
**How to Serve Butternut Squash Soup with Garlic Croutons**
Serve this soup hot, garnished with a handful of garlic croutons for a textured experience.
**How to Store Butternut Squash Soup with Garlic Croutons**
Store the soup and croutons separately in airtight containers. The soup can be refrigerated for up to 5 days. Croutons can be stored at room temperature for 3 days.
**Tips to Make Butternut Squash Soup with Garlic Croutons**
For a thicker soup, let it simmer for a few extra minutes. For an additional zing, season with a hint of cayenne pepper. Day-old bread makes the best croutons, due to its lower moisture content.
**Variations**
For a vegan variant, use coconut milk instead of heavy cream and a vegan bread for the croutons.
**FAQs**
Q: Can I use pumpkin instead of butternut squash?
A: Yes, pumpkin can be used as a substitute for butternut squash.
Q: Can I freeze this soup?
A: Yes, the soup can be frozen for up to 3 months. However, do not freeze the croutons as they will lose their crunchiness.
Q: What other spices work well with this soup?
A: Sage, thyme, and rosemary pair well with the flavors of this soup.