Butternut Squash Soup with Cheesy Herb Croutons
  • 2 tablespoons olive oil
  • 2 medium, yellow onions, chopped
  • About 5lbs butternut squash, peeled and diced into chunks
  • 3 large apples (I used Fuji, but a mix of sweet and tart apples whatever floats your boat), peeled, cored, and roughly chopped
  • 4 Cups chicken stock (homemade or store bought), divided
  • 1 ¼ teaspoon kosher salt
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon cayenne pepper
  • 5 cups 1- inch cut bread cubes from a crusty loaf of bread (ie- sourdough bread, Italian loaf or whole grain artisanal bread)
  • 3 tablespoons olive oil
  • 2 tablespoons minced fresh sage
  • ½ teaspoon kosher salt
  • 3 tablespoons freshly grated parmesan
  1. Preheat oven to 375 degrees.
  2. In a heavy bottomed stock pot of dutch oven heat the olive oil over medium. Add the onions and cook until very tender. This should take about 10 minutes.
  3. Add the Squash and apples to the pot, then stir in 2 cups of the chicken stock. Bring the pot to a boil, reduce to simmer, cover and cook until the squash and apples are very soft- about 20-30 minutes.
  4. Meanwhile, prepare the croutons by placing the bread cubes on a rimmed baking sheet. Drizzle with olive oil, sprinkle with the sage and salt, then toss to coat evenly. Make sure the bread cubes are in one even layer then bake in the oven until lightly crisp and brown about 10-12 minutes. Sprinkle with Parmesan cheese, toss to distribute evenly then set aside until ready to serve.
  5. When the squash and apples are tender, puree the soup until smooth using an immersion blender or in batches using a blender or food processor. Return the puree to the pot, add a cup of the remaining chicken stock then stir adding the final cup of stock until the desired consistency is reached. Season with salt, nutmeg, black pepper and cayenne.
  6. Serve hot, garnished with the sage croutons. Enjoy!
Recipe by janie-jean at https://janie-jean.com/2016/10/31/butternut-squash-soup-with-cheesy-herb-croutons/