Ingredients
- 2 lbs (900g) Peeled, seeded, and cut into chunks Butternut squash
- 1 Chopped Onion
- 2 cloves Minced Garlic
- 2 Minced carrots
- 2 chopped Celery stalks
- 4 cups (1 liter) Vegetable broth
- 1 teaspoon Dried thyme
- 1/2 teaspoon Ground nutmeg
- to taste Salt and Pepper
- 2 teaspoon Olive oil
For the Parmesan croutons:
- 4 slices, cut into cubes Bread
- 1/4 cup grated Parmesan cheese
- 2 tablespoons Olive oil
- to taste Salt and Pepper
Directions
Indulge in the comfort and flavors of our gluten-free squash soup with a spicy twist and a delightful vegan option. This creamy and nourishing soup features roasted butternut squash, aromatic herbs, and a touch of heat for an extra kick. The velvety texture and rich taste make it a perfect choice for chilly days or when you need a cozy meal. Plus, it’s gluten-free, accommodating those with dietary sensitivities. For spice enthusiasts, easily incorporate fiery spices to elevate the flavor profile. And for our vegan friends, we’ve got you covered with simple swaps for a dairy-free delight. Top it off with homemade Parmesan croutons for an added crunch and burst of cheesy goodness. This versatile recipe offers a satisfying and allergen-friendly option that will warm your heart and please your taste buds.
Steps
1 Done | In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery, and sauté until the vegetables are tender. |
2 Done | Add the butternut squash, vegetable broth, dried thyme, ground nutmeg, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes or until the squash is soft and cooked through. |
3 Done | While the soup is simmering, preheat the oven to 375°F (190°C). In a bowl, toss the bread cubes with olive oil, grated Parmesan cheese, salt, and pepper until evenly coated. Spread the croutons on a baking sheet and bake for about 10 to 15 minutes or until golden and crispy. |
4 Done | Once the soup is done simmering, use an immersion blender or transfer the mixture to a blender and blend until smooth and creamy. If using a blender, be careful as the hot liquid can expand, so blend in batches if necessary. |
5 Done | Return the soup to the pot and heat over low heat until warmed through. Season with additional salt and pepper if needed. |
6 Done | Serve the squash soup hot, garnished with the Parmesan croutons on top. Enjoy your delicious squash soup with Parmesan croutons! |
