Butternut Squash Soup With Croutons - Dairy Free

Chelle_N's Note:

A warm comfort food - great for fall/winter

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 1/2 cup olive oil
• 2 medium onions, peeled and chopped
• 4 garlic cloves, peeled and chopped finely
• 6 cups butternut squash, peeled and diced
• 1 large sweet potato, peeled and diced
• 2 teaspoons ground coriander
• 4 cups chicken broth or 4 cups vegetable broth
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste
• 4 slices bread, crusts removed

Directions:

1. Soup.
2. Heat 1/4 cup of olive oil in saucepan and add onions and 3 cloves of chopped garlic.
3. Cook for 5 minutes or until the onions are softened on medium heat.
4. Add squash, sweet potatoes and coriander and cook for another 5 minutes.
5. Add broth and bring to a boil.
6. Reduce heat and simmer for 25 minutes (until squash is softened).
7. Place everything in a food processor and blend until smooth.
8. Season with salt and pepper.
9. Reheat soup and serve with croutons.
10. Croutons.
11. Cut bread into cubes.
12. Heat remaining oil in skillet and add bread.
13. Cook on high for 5-10 minutes, turning frequently until crispy.
14. Place them in paper bag with remaining garlic, seal bag and shake to coat croutons.

Reviews

[Sophia's Mom]

This was a good alternative to the usual diary recipes. I was glad I found it and it turned out great for a cold night. I added a bit of nutmeg, because I love the sweetness it adds.

[Picholine]

This was excellent. At the last minute I discovered my yam was rotten so I had to sub a russet potato. I'm actually glad I did because I think it might have been too sweet the other way. Coriander (which I rarely use) is what makes this a five-star recipe. I sped things up by using a hand blender and subbing bagel crisps for the croutons. Thanks for this wonderful recipe!