What better way to start celebrating fall then enjoying a cozy bowl of Savory Butternut Squash Soup? And then top if off with the most amazing delicious homemade croutons! Yeah, I’m still pretending we’re having fall weather over here in Arizona (it’s still 100 degrees). But a girl can dream right? It was actually the perfect day for soup when I made this because we were having a cooler rainy day. Hence the light looking rainy-ish in my photos. Maybe it worked out in my favor though?
This soup has such an amazing flavor. With the onion, garlic, vegetables and herbs it has more of a bold and savory taste vs. a sweeter apple or pear butternut soup. Plus, the added chopped vegetables heighten the flavor and give it a little more texture.
Incorporating butternut squash into your diet is also very healthy! Its orange color delivers a generous amount of carotenoid antioxidants (beta-carotene) that the body converts to Vitamin A. High amounts of beta-carotene have an anti-inflammatory effect and are also known to prevent many illnesses such as heart disease, certain cancers and macular degeneration.
The easiest way to cook with butternut squash is to buy it pre-chopped and packaged. That way you are ready to go with roasting, sautéing, baking, microwaving, etc. If you happen to shop at Costco, they sell a big container of it for a really good price! I used to make Noelle her pureed baby food with it and it was so easy! Of course you can cut up your own squash too. The skin can be peeled with a knife or vegetable peeler. Here’s a video for some tips on cutting it… https://www.youtube.com/watch?v=eKIVhBYdxLE
Hello! I wanted to make an appearance in this photo somehow. Can you find me? Hah
Here is the crouton recipe from Natasha’s Kitchen, which I did not change so I will not post my own adaption recipe on it. They were delicious and it was hard to not eat them all as soon as they came out of the oven! In my opinion, home made or fresh bakery bread will taste the best! ——> Easy Crunchy Garlic Croutons Recipe
- 1 medium butternut squash, peeled, seeded and chopped (or buy packaged and pre chopped ~2 lbs)
- 6-8 oz mushrooms, sliced and chopped into pieces
- 1 zucchini, chopped into small pieces
- 1 vidalia or sweet onion, diced
- 3 garlic cloves, minced
- 1 quart vegetable or chicken broth
- Olive oil
- Pinch of nutmeg
- Pinch of ground sage
- Salt and pepper to taste
- To cut your own squash: Trim off the two ends then cut the squash in half, separating the bottom wide part with the top longer part. With a knife or vegetable peeler, peel the skin. Cut the wide bottom part in half and scoop out the seeds. Chop the squash into small cubes.
- In a large soup pot, sauté the squash and garlic with olive oil until soft. Pour in the broth and bring to a simmer.
- Meanwhile the squash is cooking, chop the onions, mushrooms and zucchini then sauté in another pan with oil olive. Set aside.
- Add half of the onion, mushroom, zucchini mixture. Remove from the heat and cream the soup with an immersion blender until smooth (or use a food processor, blender, etc. Hand immersion blenders are the easiest to use and quickest clean up!).
- Stir in the remaining sautéed onions, mushrooms and zucchini. Add a pinch of nutmeg and ground sage. Salt and pepper to taste.
- Pour into soup bowls and garnish with some delicious homemade croutons, cheese or parsley if you’d like.
- Easy Crunch Garlic Croutons Recipe can be found on: http://natashaskitchen.com/2014/03/07/easy-crunchy-garlic-croutons-recipe/