Butternut Squash Soup with Maple Croutons
Butternut squash is slow roasted with red onions and topped with maple crunchy croutons. Kids will have fun tossing the bread and veggies in their spices and using a blender to puree this soup until smooth. This recipe comes to us from Trudy of veggie.num.num.
Cooking Tip of the Week: Butternut squash can be tough to peel. Make it easier by poking holes in the squash with a fork, cutting off the top and bottom, and microwaving it for at least three and a half minutes.
Food for Thought: Did you know butternut squash is considered a pumpkin in Australia? They turn deep orange when at their ripest, so it’s easy to imagine why!
Family Dinner Conversation Starter: If you could transform into anyone or anything just for Halloween night, who or what would you want to be?
For the maple croutons:
- 4 slices multigrain or rye bread, cubed
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- salt and pepper, to taste
For the butternut squash soup:
- 1 small butternut squash, peeled, seeded and chopped
- 3 garlic cloves
- 1 red onion, peeled and cut into wedges
- 2 teaspoons cumin seeds
- 3 tablespoons vegetable oil
- 5 cups low sodium vegetable broth
- 1 teaspoon chili paste*
- 1/4 cup lowfat plain Greek yogurt or dairy-free yogurt
To make the maple croutons:
Kid: Toss the bread cubes with the maple syrup and olive oil in a medium bowl. Season with paprika and salt and pepper to taste, taking care to ensure that the cubes are evenly coated.
Adult: Place a frying pan over medium heat. Add the maple coated bread cubes and cook, stirring occasionally, for 3-4 minutes, or until the bread cubes are crunchy and golden on all sides. Transfer to a plate with paper towels to absurd excess oil and set aside.
To make the butternut squash soup:
Adult: Preheat an oven to 400 degrees.
Kid: Toss the squash pieces, whole garlic cloves and red onion wedges with the oil in a large baking dish. Season with the cumin seeds, taking care to ensure the ingredients are evenly coated.
Adult: Roast the squash onion mixture in the oven for about 25-30 minutes, or until the veggies are golden and slightly caramelized. Transfer the veggies and any of their cooking juices from the roasting pan, to a large pot. Add the broth to the pot.
Kid: Squeeze the roasted garlic to remove it from its skins and add the garlic to the pot. Add the chili paste, if using.
Together: Turn heat to medium-high and bring to a gentle boil. Allow to simmer for 1-2 minutes, or until the flavors come together. Remove from heat and blend with an immersion blender until smooth, or blend in batches using a traditional blender or food processor.
To complete the Butternut Squash Soup with Maple Croutons:
Together: Return the soup to medium heat to warm through. Stir in the Greek yogurt over low heat to thicken, taking care not to let the yogurt curdle. Serve into 4 bowls, top with maple croutons and enjoy!