Butternut Squash Soup With Croutons - Dairy Free |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A warm comfort food - great for fall/winter Ingredients:
1/2 cup olive oil |
2 medium onions, peeled and chopped |
4 garlic cloves, peeled and chopped finely |
6 cups butternut squash, peeled and diced |
1 large sweet potato, peeled and diced |
2 teaspoons ground coriander |
4 cups chicken broth or 4 cups vegetable broth |
1/4 teaspoon salt, to taste |
1/4 teaspoon pepper, to taste |
4 slices bread, crusts removed |
Directions:
1. Soup.
2. Heat 1/4 cup of olive oil in saucepan and add onions and 3 cloves of chopped garlic.
3. Cook for 5 minutes or until the onions are softened on medium heat.
4. Add squash, sweet potatoes and coriander and cook for another 5 minutes.
5. Add broth and bring to a boil.
6. Reduce heat and simmer for 25 minutes (until squash is softened).
7. Place everything in a food processor and blend until smooth.
8. Season with salt and pepper.
9. Reheat soup and serve with croutons.
10. Croutons.
11. Cut bread into cubes.
12. Heat remaining oil in skillet and add bread.
13. Cook on high for 5-10 minutes, turning frequently until crispy.
14. Place them in paper bag with remaining garlic, seal bag and shake to coat croutons.
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