Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by MyRecipes May 2015

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Credit: Yunhee Kim; Styling: Lynn Miller

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

224 calories; fat 8g; saturated fat 1g; protein 6g; carbohydrates 40g; fiber 7g; cholesterol 0mg; sodium 502mg.
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