Roasted Butternut Squash Apple Soup with Sage Croutons

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Roasted Butternut Squash Apple Soup with Sage Croutons

Prep Time10

Cook Time55

Total Time1 5

Servings: cups

Calories: 232kcal

Author: Veronica T

Ingredients

2.5 lbs cubed butternut squash
1 yellow onion
2 large apples
2 Tbs butter or olive oil
4-5 cups chicken broth
5 sage leaves
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon salt
2 cups home made croutons

Homemade Sage Croutons

2 large fresh baked sandwich rolls or a baguette
1 Tbs olive oil
5 fresh sage leaves
1 oz fresh grated parmesan

Instructions

PREP

Preheat oven to 400°F.
Cut squash and apples into roughly 1" cubes (or slightly smaller to roast faster). Cut onions into large chunks.
Melt butter.
Prep croutons by cutting up the bread into half-inch chunks and chopping up the sage. (Or pull out leftover stuffing instead!)

ROAST VEGGIES & APPLES:

Toss veggies with melted butter and a little salt and pepper on a baking tray.
Roast in the oven for 10 minutes then stir. Continue to roast until fork-tender, another 20-30 minutes.
Leave the oven ON after removing the soup, and don't clean the baking tray yet.

FINISH ON STOVE TOP:

Remove baking tray and transfer everything to a dutch oven on the stove top.
Add 3 cups of the chicken broth and all of the spices. Bring to a boil. Simmer for 10 minutes then puree with an immersion blender. Add more broth or water to thin it to desired consistency.

MAKE CROUTONS WHILE SOUP SIMMERS:

Toss the bread cubes in a bowl with olive oil. Add salt and sage. (No need to toss with oil or salt if using stuffing).
Spread out on the already-used baking tray. Toast in the oven until golden brown, about 5-8 minutes. Set a timer so they don't burn!
Toss with Parmesan cheese while still warm.

TASTE & SERVE:

Taste the soup for seasonings, adjusting to taste. Serve with croutons or a chunk of hearty bread.

Notes

If buying actual squash (and not the pre-cut kind), assume you will lose about ¼ of a pound in weight after removing the top, bottom, skin and seeds. Also, don't worry about this being exact! If you have too much squash, just add more broth (or water). If you have less, add less broth. It's very forgiving.

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