Photo: Yunhee Kim; Styling: Lynn Miller
Prep Time
20 Mins
Cook Time
30 Mins
Serves 6

How to Make It

Step 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.

Step 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.

Step 3

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

Also appeared in: All You, November, 2010

Ratings & Reviews

kitti2karen's Review

January 05, 2011
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.