Scale
Ingredients
For the soup
- 2 cups roasted butternut squash puree *
- 2 cups vegetable stock
- 2 tsp apple cider vinegar
- Salt & freshly cracked black pepper to taste
- 1 tsp smoked paprika
- 1/2 tsp granulated garlic
For the croutons
- 4 slices of your favorite bread, cubed
- 2 tsp olive oil
- 1 tsp herbes de Provence (or any combination of dried sage, rosemary, and thyme)
- Salt to taste
Instructions
- *To make the roasted butternut squash puree, preheat your oven to 375 degrees. Line a rimmed baking sheet or baking dish with parchment paper. Carefully cut one large or two medium butternut squashes in half and scoop out the seeds. Place the halves of squash cut side down onto your prepared baking sheet. Roast the squash in the oven for 30 to 45 minutes or until the flesh is very soft and the skin is starting to blister. Remove the squash from the oven, cool, then scoop the flesh into a blender or food processor and blend until you have a smooth puree.
- Combine all of the ingredients for the soup in a pot set over low heat. Whisk until smooth, then warm through. Adjust the seasoning with more salt and pepper if you like.
- While the soup is warming on the stove, toss the cubed bread, olive oil, herbes de Provence, and a pinch of sea salt together in a bowl. Put the croutons on a lined baking sheet and toast them at 300 degrees for 8 to 10 minutes. Toss once about halfway through the baking time.
- Serve the soup warm topped with a handful of the croutons and an extra sprinkle of fresh cracked pepper if you like.
Notes
Recipe and Images by Courtney West @Sweetmiscellany
