Butternut & Acorn Squash Soup w/ Croutons Three Ways + A Squash Family Cartoon (GF) (Vegetarian)

Don't be like the person who wrote on one website that yet another winter has gone by and they didn't make soup. This easy recipe from The Smitten Kitchen is ready to eat in under an hour. Then the sweet squash soup is paired with savory cheese and herb croutons of your choice, or (don't be like me), make all three!

My Paleo Marin Rating: 3.8 Persimmons*

Ingredients:

For the Soup:

1/4 cup (1/2 stick butter)

1 large onion, chopped

2-4 garlic cloves, chopped

1 1/2 teaspoons ground cumin

1/2 teaspoon ground ginger

1 1/4 teaspoons minced fresh thyme

1 1/4 teaspoons minced fresh sage

4 cups 1-inch pieces butternut squash, peeled carefully with knife and then chopped (Note: I bought a 2 1/2 lb

Cut squash for soup

squash unpeeled; set aside any extra for another use)

4 cups 1-inch pieces acorn squash, peeled carefully with knife and then chopped (Note: I bought a 1 1/2 lb squash unpeeled; set aside any extra for another use)

4 - 5 cups homemade vegetable stock (see vegetable stock recipe link here)

Salt & Pepper to taste

1/8 cup whipping cream

For the Croutons:

Option A: Gruyère Croutons

2 tablespoons butter

24 - 1/4-inch-thick baguette slices (Note: For gluten free, use Udi's French Baguette or similar product)

1 cup grated Gruyère cheese, plus more for garnish

1 teaspoon minced fresh thyme

1 teaspoon minced fresh sage

Option B: Parmesan Croutons

4 tablespoons unsalted butter

2 teaspoons finely chopped garlic

2 teaspoons finely chopped fresh thyme

6 cups day-old bread, crust removed, cubed (Note: For gluten free, use Udi's Delicious Soft White Sandwich Bread or similar product) 

6 tablespoons finely grated Parmesan, plue more for garnish

Whole Foods Garlic Bread, Toasted

Salt and freshly ground pepper to taste

Option C: Already Prepared Options (not gluten free)

Pre-made bakery garlic bread as found in Whole Foods Market, or bag of pre-made crostini.  

Toppings: Croutons; Shaved cheese such as Gruyère or Parmesan; Fresh herbs

Directions:

For the Soup:

The soup is made on the stove top in a large stock pot. Carefully (!) use a very sharp knife to peel the squash. You may be able to find butternut squash already prepared in the market. Use an immersion blender, regular blender, or potato masher to blend the soup at the end.

1 Heat the butter over medium heat in the stock pot. Add the onion and garlic, stir and let cook for about 8-10 minutes. 

2. Add the cumin, ground ginger and herbs Stir to release the aromatics, about 1 minute.

"In this dramatic turn of events, testimony
against Mr. Pumpkineater is about
to be given by his sister, 
Jeannie Jeannie Eatzzucchini."
by Larson

3. Add the prepared squash and vegetable stock to cover the squash. Bring to a boil, cover, then let simmer over medium low heat for about 20 minutes, or until the squash has softened.

4. If using an immersion blender, let the soup cool a bit and then process the soup. Add salt, pepper and whipping cream. Taste and adjust for personal preference. 

If using a regular blender, let the soup cool, and process in small batches. Return to the pot, add salt, pepper and cream. Taste and reheat when ready to serve.

For the Croutons (prepare while soup is cooking):

Option A: Gruyère Croutons

Preheat broiler. Butter 1 side of bread slices, and arrange butter side up under broiler for about 1 minute or until golden. Turn over, sprinkle cheese, then thyme and sage over the slices. Sprinkle with salt and pepper. Broil until the cheese melts, about 1 minute.

Option B: Parmesan Croutons

Preheat oven to 400º F.

Melt the butter in a large skillet until it heats and foams. Add the garlic and thyme, immediately followed with the bread cubes. Stir to coat well. Add most of the grated cheese and stir. Transfer to a baking sheet and add the rest of the cheese, salt and pepper and toss again. Bake for about 10  minutes, tossing the bread cubes once or twice, until the cubes are toasted. Set aside and let cool.

Option C: 

For a quick option, heat a prepared loaf of garlic bread under a broiler for about 4-5 minutes. Cut into cubes. Or for an option without cheese, packaged crostini can be used; just add to the soup.

To Serve the Soup:

Reheat the soup, taste, and spoon into serving bowls. Add the croutons, shaved cheese, and herbs. 

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Crouton recipes adapted from The Smitten Kitchen website.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.