Squash Soup with Whole-Grain Croutons

Squash Soup with Whole-Grain CroutonsRecipe
Photo: Yunhee Kim; Styling: Lynn Miller

Serves 6

Cost per Serving:



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4 slices whole-grain bread, cut into 1/2-inch cubes
3 tablespoons olive oil
4 cloves garlic, finely chopped
1/4 teaspoon cayenne pepper
1 large butternut squash (about 3 lb.), peeled, seeded and cut into 1 1/2-inch chunks
2 cups low-sodium chicken broth


Prep: 20 Minutes
Cook: 30 Minutes

1. Preheat oven to 350ºF. Toss bread with 2 Tbsp. oil and 1/2 tsp. salt, spread in a single layer on a baking sheet, and bake until crisp, 12 to 15 minutes. Let cool.

2. Warm remaining 1 Tbsp. oil in a large saucepan over medium-high heat. Add garlic and cayenne and cook, stirring, until fragrant, about 1 minute. Stir in squash, chicken broth and 2 1/4 cups water, bring to a boil, lower heat, cover, and simmer until squash is soft, about 25 minutes. Puree in batches in a blender and season with salt.

3. Ladle soup into bowls, sprinkle with croutons, and serve.

Created date

October 2010

Nutritional Information

Calories 224
Fat 8 g
Satfat 1 g
Protein 6 g
Carbohydrate 40 g
Fiber 7 g
Cholesterol 0.0 mg
Sodium 502 mg