halfbakedharvest4.4
Butternut Squash Soup with Ghost Croutons
This is a great warm, creamy, and comforting soup. It is light and healthy, but feels and taste indulgent.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 25 min🔥 Cook: 50 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●pot
- ●blender
- ●food processor
- ●stove
- ●oven
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil.
Olive oilExtra-virgin olive oilOlive oil or Butter*
2
Add the sage leaves and fry for around ⏱️ 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon. You'll use these for sprinkling over the soup at the end. In the pan you'll be left with a beautifully flavored oil.
3
Put the pot back on the heat and throw in your onion, celery, carrot, garlic, rosemary, crushed red pepper and a good pinch of salt and pepper. Cook gently for about ⏱️ 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to a boil and simmer for around ⏱️ 40-50 minutes.
onion (peeled and chopped)1garlic (peeled and chopped)2 cloves
4
When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender or food processor and pulse until you have a smooth puree (but you can leave it slightly chunky if you like).
5
Return to the pot and add the cream and butter, storring until mixed through. Allow to simmer on the stove until ready to serve.
6
Make your croutons:
7
Preheat oven to 375 degrees.
8
Take a ghost cookie cutter and cut your beer bread into to four ghost. Lightly butter one side of the toast and place butter side down on a baking sheet. Sprinkle the top side with as much cheese as you desire. Bake for ⏱️ 5-10 minutes or until your ghost are toasted and the cheese has melted.
9
To serve:
10
Divide the soup between your bowls, placing a ghost on top of each. Sprinkle with a few of your crispy sage leaves.
Nutrition Facts
calories
688 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
3 g
sugar Content
5 g
sodium Content
530 mg
protein Content
4 g
cholesterol Content
32 mg
carbohydrate Content
24 g
saturated Fat Content
7 g
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