Easy Roasted Butternut Squash Soup with Homemade Croutons

Dorit Teichman Dorit Teichman
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With some chicken stock on hand—whether homemade or store-bought—you can have this smooth, velvety soup ready to pack up in no time.

1h 30m 6-8
Easy Vegetarian Pescatarian Gluten Free Vegan No Refined Sugar Parve

Directions

Prepare the Soup

  1. Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet lined with parchment paper.

  2. Remove the seeds from the halved squash and place skin-side up on the baking sheet. Roast until fork tender, approximately 30 minutes. Let cool. Remove the skin and cut into cubes.

  3. In an eight-quart pot, heat olive oil, enough to cover the bottom of the pot. Add the onions and sauté until golden, five to seven minutes, stirring frequently.

  4. Add the squash to the sautéed onions and enough chicken stock to cover. Bring to a boil and simmer for 10 minutes. Let cool.

  5. Using an immersion blender, puree the soup until smooth. Season with salt and pepper, to taste. Serve hot and top with homemade croutons (recipe follows).

Prepare the Croutons

  1. Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine the bread, olive oil and garlic powder or herb, if using. Toss well to evenly coat.

  2. Spread the bread cubes out on a sheet pan. Bake for 10 minutes or until slightly brown and crisp.

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1 Comment

Devoiry Landau •

How many bags of frozen butternut squash is equivalent to 3 butternut squash?

Avigael Levi Kosher.com Team •
Reply to Devoiry Landau

You’ll need about 4 to 6 bags!