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
How to Make It
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.
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.
Ladle soup into bowls, sprinkle with croutons, and serve.
My family finished off this soup in one sitting, so I am sure I will make it again. I recommend adding Italian seasoning to the breadcrumbs for a more robust flavor, as well as using sea salt or Kosher salt. I would also add small chicken or turkey bits to turn this into a meal.
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