Roasted Butternut Squash Soup with Cheesy Croutons
This creamy roasted butternut squash soup is rich with caramelized squash and mellow roasted garlic, balanced with a splash of cream. Topped with golden cheesy croutons and crispy sage leaves, it’s a cozy bowl of comfort perfect for crisp autumn evenings.
Servings 6
Calories 324kcal
Ingredients
- 1 whole butternut squash (1.1 to 1.4 kg), 2.5 to 3 lbs
- 2 bulbs garlic the full bulb with cloves
- Extra-virgin olive oil
- 1 quart chicken stock (950 ml), 4 cups
- 2 tablespoons Knorr chicken bouillon
- ¼ cup heavy cream (60 ml)
- Fresh cracked black pepper to taste
- Fresh sage leaves for garnish
Cheesy Croutons
- 1 demi-baguette slice thinly (2-3 cups)
- 2 tablespoons olive oil
- 2 tsps Italian seasoning (McCormick)
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- 1 cup cheese grated (Gruyère, Parmesan, Dubliner)
- Salt and pepper to taste
Instructions
The Soup
- Prep the Oven - Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roast the Squash and Garlic - Carefully slice the butternut squash in half lengthwise. Scoop out the seeds with a spoon and discard. Rub the cut sides with olive oil and place cut side down on the baking sheet.1 whole butternut squash, 2 bulbs garlic, Extra-virgin olive oil
- Cut the garlic heads in half horizontally along the equator. Drizzle a little olive oil on the sheet pan, then place the garlic cut side down in the oil. Roast for 1 hour, until the squash is tender when pierced with a knife.
- Cool and Scoop - Let the squash and garlic cool until easy to handle, about 20 minutes. Scoop the squash flesh into a blender.
- Add the Garlic - Squeeze the roasted garlic cloves out of their skins and add to the blender. (Note: Typically the papery garlic skins will lift right off the individual cloves, but you can also squeeze the garlic from the skins.)
- Blend the Soup - Add the quart of chicken stock, bouillon, and cream. Blend until smooth. Transfer the mixture to a soup pot and bring to a gentle simmer. If the soup is too thick, add more stock to reach your desired consistency.1 quart chicken stock, 2 tablespoons Knorr chicken bouillon, ¼ cup heavy cream
- Crispy Sage Leave (bonus!) - For the crispy sage leaves, warm a tablespoon of butter in a pan until it’s bubbly warm, as it begins to brown toss in fresh sage leaves to crisp them up. This process goes quickly! So be careful not to burn the leaves. Gently remove with a slotted spoon, use as garnish.Fresh sage leaves
- Serve and Garnish
- Ladle into bowls and top with 3-4 cheesy croutons and crispy sage leaves. Finish with cracked black pepper.
The Cheesy Croutons
- Cut the baguette into thin slices and place them in a mixing bowl. Drizzle with olive oil, then toss with Italian seasoning, thyme, garlic powder, parsley, salt, and pepper until evenly coated.1 demi-baguette, 2 tablespoons olive oil, 2 tsps Italian seasoning, ½ teaspoon dried thyme, ½ teaspoon garlic powder, ½ teaspoon dried parsley, Fresh cracked black pepper
- Spread the seasoned bread cubes in a single layer on a baking sheet. Sprinkle generously with grated cheese such as Gruyère, Parmesan, or Dubliner.1 cup cheese, Salt and pepper to taste
- Bake at 350°F (175°C) for 10–15 minutes, or until the croutons are golden, crispy, and the cheese is melted. Serve warm on top of the soup.
Notes
Storage
Store in the refrigerator for up to 1 week.
Freeze for up to 3 months.
When reheating, thin with a little extra stock, as the soup will thicken over time.
Alternative Blending Method
Instead of transferring to a blender, add roasted squash, garlic, stock, bouillon, and cream directly into a soup pot and blend with an immersion blender. A countertop blender gives the smoothest consistency, but an immersion blender saves on dishes.
Store in the refrigerator for up to 1 week.
Freeze for up to 3 months.
When reheating, thin with a little extra stock, as the soup will thicken over time.
Alternative Blending Method
Instead of transferring to a blender, add roasted squash, garlic, stock, bouillon, and cream directly into a soup pot and blend with an immersion blender. A countertop blender gives the smoothest consistency, but an immersion blender saves on dishes.