Nov 9, 2010
Squash Soup with whole grain croutons
I got this recipe from the magazine all you. We had it last night and it definitely had a kick to it.
4 slices whole grain bread, cut into 1/2 inch cubes
3 Tbsp. olive oil
4 cloves garlic, finely chopped
1/4 tsp. cayenne pepper
1 lrg butternut squash, peeled, seeded, and cut into 1 1/2 inch chunks
2 C. low-sodium chicken broth
Preheat oven to 350 degrees. Toss bread with 2 Tbsp. oil and 1/2 tsp. salt, spread on a single layer on a baking sheet, and bake until crisp, 12-15 minutes. Let cool. (We had left overs and put them on our salads today. My husband loved them compared to the ones we buy from the store.)
Warm remaining 1 Tbsp. oil in a large saucepan over medium high heat. Add garlic and cayenne and cook, stirring, until fragrant, about 1 minute. Stir in squash, chicken broth, and 2 1/4 C. water, bring to a boil, lower heat, cover, and simmer until squash is soft, about 25 minutes. Puree in batches in a blender, and season with salt.
Ladle soup into bowls, and sprinkle with croutons. Serve.
This was good, but I would recommend just putting like 1/8 tsp. cayenne.