Squash Soup with Whole-Grain Croutons

Photo: Yunhee Kim; Styling: Lynn Miller

Yield: Serves 6
Cost per Serving: $1.14
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Nutritional Information

Amount per serving
  • Calories: 224
  • Fat: 8g
  • Saturated fat: 1g
  • Protein: 6g
  • Carbohydrate: 40g
  • Fiber: 7g
  • Cholesterol: 0.0mg
  • Sodium: 502mg


  • 4 slices whole-grain bread, cut into 1/2-inch cubes
  • 3 tablespoons olive oil
  • Salt
  • 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


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