Roasted Butternut Squash Soup with Crispy Croutons
Warm up your kitchen and soul with this Roasted Butternut Squash Soup with Crispy Croutons—an effortless fusion of silky, roasted autumn flavors and comforting textures. The star of the dish, caramelized butternut squash, is roasted alongside fragrant garlic and sweet onion to enhance its natural sweetness, then blended with a touch of nutmeg and cream for a luxuriously smooth finish. To complement the velvety soup, the recipe includes homemade croutons seasoned with fresh thyme and pan-fried to golden perfection. With its heavenly aroma, vibrant color, and hearty appeal, this easy-to-make, vegetarian recipe is perfect for cozy weeknight dinners, fall entertaining, or meal prep. Serve it piping hot, garnished with crispy croutons and a drizzle of cream, for a bowl of pure comfort that’s as pleasing to the eye as it is to the palate. Keywords: roasted butternut squash soup, creamy soup recipe, fall soup with croutons, homemade croutons.
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Recipe Information
Ingredients
- 2 medium-sized butternut squash
- 1 large yellow onion
- 4 garlic cloves
- 3 tablespoons olive oil
- 4 cups vegetable stock
- 0.5 cup heavy cream
- 0.25 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 slices stale bread
- 3 tablespoons butter
- 1 teaspoon fresh thyme
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel the butternut squash, cut it in half, and scoop out the seeds. Chop the squash into 1-inch cubes.
Peel and quarter the onion. Peel the garlic cloves.
Place the butternut squash, onion, and garlic on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with half the salt and pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 35-40 minutes, flipping once halfway through, until the edges are caramelized and the squash is tender.
While the vegetables roast, prepare the croutons: Cut the stale bread slices into 1-inch cubes.
In a large skillet, heat the butter and remaining olive oil over medium heat. Add the bread cubes and sprinkle with fresh thyme, tossing to coat.
Cook the bread cubes, stirring frequently, until golden brown and crispy, about 8-10 minutes. Remove from heat and set aside.
Once the vegetables are roasted, transfer them to a large pot. Add the vegetable stock and bring it to a simmer over medium heat.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend until creamy. Return to the pot if using a traditional blender.
Stir in the heavy cream, ground nutmeg, and the remaining salt and pepper. Simmer the soup for an additional 5 minutes, stirring occasionally. Adjust seasoning to taste.
Serve the soup hot, topped with crispy croutons and an optional drizzle of cream or olive oil for garnish.
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 5510 mg | 240% | |
| Total Carbohydrate | 278.6 g | 101% | |
| Dietary Fiber | 61.5 g | 220% | |
| Total Sugars | 53.4 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 930 mg | 72% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 5981 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
