Photo: Tina Cornett; Styling: Trinda Gage
2 quarts (serving size: 1 cup)

How to Make It

Step 1

Sauté onion and garlic in 1 tablespoon hot oil in a large Dutch oven 2 minutes or until tender. Add carrot and squash; saute 5 minutes or until tender. Add broth; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in rice. Remove from heat; cool slightly.

Step 2

Cut bread slices into 1-inch triangles, and brush lightly with remaining 1 tablespoon oil. Arrange triangles on a baking sheet.

Step 3

Bake at 350° for 10 minutes or until lightly toasted.

Step 4

Process vegetable mixture in batches in a blender until smooth, stopping once to scrape down sides; return to Dutch oven. Stir in milk, and simmer until thoroughly heated. Stir in rind, salt, and pepper.

Step 5

Dip 1 point of each bread triangle in soup, and coat with chopped parsley. Serve croutons on top of soup.

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