Butternut Squash Soup With Croutons Dairy Free Recipes

BUTTERNUT SQUASH SOUP II

Steps:

• Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
• Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

WINTER SQUASH SOUP WITH GRUYèRE CROUTONS

Steps:

• For soup:
• Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
• Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
• For croutons:
• Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

ROASTED BUTTERNUT SQUASH SOUP WITH CRISPY CROUTONS

Steps:

• Preheat oven to 400 degrees. Cut butternut squash in half from top to bottom and remove seeds from both halves.
• Place cut side down on baking sheet.
• Bake for 30-40 minutes or until flesh of squash is fully softened.
• On a low heat, saute onion in butter and oil until soft and browning.
• Add garlic and saute until fragrant and soft.
• Remove roasted squash from skin and put into soup pot.
• Add stock and bring soup to a boil.
• Reduce heat to a simmer and add seasoning and herbs.
• Simmer for 15-20 minutes and then add sour cream (if using) and blend until smooth using a hand blender or blender.
• While soup is simmering, toss bread cubes with oil and seasoning and toast in oven until golden brown.
• Serve with chopped green onion and/or croutons.

BUTTERNUT SOUP WITH PARMESAN CROUTONS

Steps:

• Place squash in a 15x10x1-in. baking pan lightly coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with pepper. Toss to coat. Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring every 15 minutes. Set aside., In a Dutch oven, saute the onion, celery and sage in remaining oil until tender. Stir in the broth and squash. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend. Cool slightly., In a blender, puree soup in batches until smooth. Return to the pan; heat through., For croutons, in a small bowl, combine the cheese, oil, sage and garlic. Add bread cubes and spritz with cooking spray; toss to coat. Place on a baking sheet coated with cooking spray., Bake at 425° for 5-8 minutes or until golden brown, stirring occasionally. Sprinkle each serving of soup with croutons and additional cheese if desired.