Butternut Squash Soup with Garlic Croutons
I am not a pumpkin or squash lover, so I never tried this recipe until I attended a function recently and it was placed in front of me. And it was AMAZING. So, I just had to try it and this recipe did not disappoint.
You will need:{{more}}
1 medium or 2 small butternut squash, halved, seeds removed
A few pieces of chive
2 cups chicken or vegetable broth
3/4 cup coconut milk
3-4 large pegs of garlic
1 medium onion (cubed)
1 pimento pepper (flavour pepper)
1 small sweet pepper
Dash of all-purpose seasoning
Method.
Half squash down the length and rub the insides with oil. Place the squash face down on wax paper and bake at 350° for 30 minutes or until soft and cooked through; a fork should easily be inserted. Remove squash from skin and discard the peel. Place squash, garlic, chive, onion, peppers, broth and milk in blender and puree. Pour into a pot and add all-purpose seasoning. Bring to a boil on low heat until reduced to a creamy texture. Serve warm with garlic croutons
Garlic Croutons
You will need:
8 slices bread
1/4 cup olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Parsley chopped
Method:
Lay bread on a large baking sheet. Brush both sides of bread with olive oil and sprinkle with herbs and spices. Use a pizza cutter to quickly slice the bread into cubes. Toss the cubed bread to evenly distribute the spices. Then lay flat on the baking sheet. Bake at 450° for 5-8 minutes or until they are toasty brown, tossing the croutons every 2 – 3 minutes to avoid burning.
Tip – If you donât have chicken broth, use 1-1 1/2 tbsp Maggi cube with water. Cream of chicken or mushroom can also be used instead of chicken broth or milk. When making the croutons, you can use a toaster oven as well. Substitute olive oil with butter; just be sure to spread evenly on bread.