Fall brings cozy vibes—what's better than returning home to a steaming bowl of creamy butternut squash soup? Top it with crispy homemade croutons for the ultimate autumn comfort dish.
Seasonal cooking is more popular than ever, and pumpkins lead the way with their incredible variety. In November, butternut squash stands out as a nutritional powerhouse, loaded with beta-carotene, vitamins C and A to support immunity and ward off colds during cooler months.
Expert Butternut Squash Soup Recipe
Ingredients
For the soup:
1 large butternut squash, peeled, deseeded, and cut into pieces (about 1.25 kg flesh)
1 garlic clove
Celery stalks, chopped
1 onion, chopped
750 ml vegetable or chicken broth, to taste
Salt and pepper
For the croutons:
3 slices of white bread
Garlic salt or granules
Chili flakes
Sunflower or olive oil
Preparation:
For the soup, place the chopped butternut squash and garlic clove in a large ovenproof pan. Roast in a preheated oven at 200°C for 1 hour. This step caramelizes the flavors, creating an irresistible aroma. When the edges start to soften and caramelize, transfer to a large saucepan. Add chopped celery, onion, and broth (squeeze in any remaining garlic). Bring to a boil, then simmer for 30 minutes. Season with salt and pepper, then blend until smooth for a velvety texture.
For the croutons, cut bread into 1 cm cubes. Fry in hot oil with garlic salt and chili flakes until golden and crisp. Drain on kitchen paper.
Serve the soup garnished with croutons, a dollop of crème fraîche or Greek yogurt, and enjoy the comforting warmth.
Pro Tip: Choose a pumpkin with its stem intact for freshness. Tap it—if it sounds hollow, it's perfectly ripe.
