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Butternut Soup with Cheesy Croutons

The perfect Autumn soup
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Prep Time:15 minutes
Cook Time:1 hour
Course: Appetizer, Main Course, Soup
Keyword: Butternut, Pumpkin, Soup
Servings: 3 servings

Ingredients

  • 1 large butternut squash/pumpkin or 2 small ones, halved
  • 1 onion, quartered
  • 1 garlic bulb
  • 1/2 sprig rosemary, removed from stem
  • 1 cup vegetable stock
  • 1/2-1 cup heavy cream
  • olive oil
  • salt and pepper
  • 1 baguette, sliced thin
  • parmesan, grated

Instructions

  • Slice ~1cm/0.5inch from the top of your garlic bulb to expose the cloves. Place the butternut pumpkin, onion, garlic, rosemary into a baking dish. Drizzle with olive oil, sprinkle over salt and pepper, and bake at 200C/390F for 1 hour or until the vegetables are soft and tender.
  • Meanwhile, make your cheesy croutons. Drizzle olive oil over your sliced baguette and top generously with grated parmesan cheese (or any cheese you have on hand). Bake for roughly 15 mins or until crispy golden brown.
  • Once the vegetables are cooked, scoop out the butternut flesh and squeeze out the roasted garlic into a pot or blender with all the other roasted vegetables and herb.
  • Add stock and cream together with the vegetables (adjust the amount of liquid to your desired soup consistency). Either with a stick blender or your normal blender, blend the mixture til smooth. Season with salt and pepper to taste. Serve with croutons.