Naturally sweet and hearty. Butternut squash makes a perfect Autumn soup. Take it over the top with sweet and salty croutons. They are absolutely addictive.
|2 tbsp||(30 mL) Olive oil|
|1||Large onion, diced|
|1||Stalk celery, diced|
|2||Cloves garlic, minced|
|4 cups||(1 L) Chopped butternut squash|
|6 cups||(1.5 L) Chicken broth|
|2 tbsp||(30 mL) Pure maple syrup|
|Salt and pepper|
8 Slices Dempsters® Farmhouse™ Country White Bread, cut into 1 inch (2.5 cm) cubes
1/3 cup (80 mL) Olive oil
Salt and pepper
1 tsp (5 mL) Garlic powder
BUTTERNUT SQUASH SOUP:
Heat olive oil in a large pot over medium. Add onion, celery, carrot and garlic. Sauté for 5 minutes or until soft. Add squash, thyme, bay leaf and chicken broth. Simmer for 30 minutes or until vegetables are very soft, stirring occasionally.
REMOVE thyme sprigs and bay leaf. Puree soup using a blender or hand blender until very smooth. Stir in maple syrup. Season with salt and pepper.
PREHEAT oven to 375˚F (190˚C). Place bread in a large bowl. Drizzle with olive oil. Sprinkle with salt, pepper and garlic powder. Toss to coat. Spread on a baking sheet and bake in preheated oven for 15 minutes or until crisp and golden brown.
LADLE soup into individual serving bowls. Serve with a dollop of sour cream and a handful of croutons on top.
To spice up the soup add 1 tbsp (15 mL) curry powder along with the onions, celery and carrot.
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