Ingredients
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2 lbs (900g) Peeled, seeded, and cut into chunks Butternut squash
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1 Chopped Onion
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2 cloves Minced Garlic
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2 Minced carrots
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2 chopped Celery stalks
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4 cups (1 liter) Vegetable broth
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1 teaspoon Dried thyme
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1/2 teaspoon Ground nutmeg
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to taste Salt and Pepper
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2 teaspoon Olive oil
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For the Parmesan croutons:
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4 slices, cut into cubes Bread
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1/4 cup grated Parmesan cheese
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2 tablespoons Olive oil
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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
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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Return the soup to the pot and heat over low heat until warmed through. Season with additional salt and pepper if needed. |
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6
Done
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Serve the squash soup hot, garnished with the Parmesan croutons on top. Enjoy your delicious squash soup with Parmesan croutons! |
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