Nothing says comfort like a warm, velvety bowl of butternut squash soup with crispy, golden croutons.
This recipe is packed with nourishing ingredients and cozy flavors, blending the natural sweetness of roasted butternut squash with aromatic sage, rosemary, and a hint of ginger.
The addition of coconut cream makes it extra creamy and satisfying, while homemade croutons add the perfect crunch to every bite. Whether you're looking for a hearty fall meal or a simple, wholesome dish to warm up with, this soup is a must-try.
Let’s get into it...
Butternut Squash & Crispy Croutons
Serves 12
Ingredients
SOUP
- 1 large Sweet/Yellow Onion
- ½ tsp Sea Salt
- 1 Butternut Squash (cooked & peeled)
- 3 Garlic Cloves
- 1 tbsp Sage
- ½ tbsp Rosemary
- 1 tsp Ginger
- 1 tsp Black Pepper
- 3 cups Vegetable Broth
-
1 cup Coconut Cream
CROUTONS
- 4-5 slices Bread (diced)
- 1-2 tbsp Olive Oil
- Seasonings: Garlic Powder, Italian Seasoning, Sea Salt, Black Pepper
Instructions
SOUP
- Open the Butternut Squash, remove the seeds, and cook it. Either pressure cook it for 20 minutes or bake in the oven at 475 F for 30-40 minutes or until soft.
- Put a large pot to medium heat.
- Slice the Onion and add it to the large pot. Add the salt and pepper. Saute until the onion is soft.
- Add the cooked and peeled butternut squash, stir and let infuse for 4 - 5 minutes.
- Add the garlic, sage, rosemary and ginger. Stir and cook for 30 seconds - 1 minute or until fragrant.
- Add 3 cups of vegetable broth and bring to a boil. Reduce heat and add the coconut cream.
- Take your immersion blender and blend until smooth and creamy.
- Leave on a low simmer until ready to enjoy.
CROUTONS
- Preheat the oven to 375 F.
- Dice up 4-5 slices of bread. Add them to a pan, drizzle with olive oil and add the garlic powder, italian seasoning, sea salt and black pepper. Give it a good stir.
- Bake for 15 - 20 minutes or until crispy.
- Take out of the oven and serve with the soup.
SERVE & ENJOY! 🌞
Recipe made for Feel Better Eating with love from Feel Better Living
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