Well, I’ve had an extended vacation from my blog…much, much longer than planned. I’ve really missed writing, but it seems that life gets busier each year. I can’t promise steady blog posts, but I will try not to take 6 months off again…haha!
I promised my facebook friends that I would post this recipe, so that’s just what I’ll do. This soup is so wonderfully perfect for this time of year. It’s so creamy, and savory, and sweet, and just super yummy! I hope you’ll like it as much as I do. Here goes…
Creamy Butternut Squash Soup with Cinnamon Sugar Croutons
2 Tbsp. vegetable oil
1 large butternut squash, peeled, seeded, and cut into about 1 inch cubes
1 large onion, diced
1 Tbsp. butter
Big pinch of sugar
2 large garlic cloves, sliced
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
3 cups chicken broth
1- 1 1/2 cups milk
Heat oil in large pot over medium-high heat. Add squash and onion. Saute, stirring occasionally, until vegetables begin to brown, 7-8 minutes. Add butter, sugar, and garlic. Continue to cook, stirring occasionally, until vegetables are a rich caramel color, about 10 minutes longer.
Add spices and cook until fragrant, about 1 minute. Add broth and bring to a simmer. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes.
Now, use an immersion blender, if you have one, and puree your soup. If you don’t have one, and most people don’t, transfer to a blender and puree in batches until very smooth.
Return to pot and add enough milk to thin soup to desired consistency. Heat through. Ladle into bowls and top with croutons. Enjoy!
1 small loaf sour dough bread
1 stick of butter (more or less)
Cut loaf of bread into cubes. These can be as big or as small as you like your croutons. Place in a large bowl.
Melt butter and pour over bread cubes. Stir to coat evenly.
Now comes the fun part. Add as little, OR AS MUCH, sugar and cinnamon to your buttery bread as you want! Stir to make sure each croutons is covered. Yummy!
Place bread cubes on a large cookie sheet in a single layer. Bake at 400F for about 15 minutes.
Put a good handful of these delicious Cinnamon Sugar Croutons on top of your Butternut Squash Soup and dig in!