A perfect meal for a chilly fall day. This butternut squash soup includes my favourite Gala apples and my go-to crunchy homemade croutons garnish.
Aside from being able to enjoy fresh croutons for soups and salads, I enjoy making seasoned croutons with leftover stale bread which might otherwise be tossed out.
APPLE AND BUTTERNUT SQUASH SOUP
Ingredients
- 2 lbs Butternut Squash peeled & cubed
- 1 Yellow Onion peeled & cut into 8 wedges
- 1 Garlic Cloves peeled and chopped
- 2 Apples (ideally sweet) peeled & cubed
- 2 tbsp Extra-Virgin Olive Oil
- Salt & Pepper to taste
- 4 cups Vegetable Broth
- 5 slices Sourdough Bread
- 1/4 cup Vegan Butter melted
- 2 tbsp Garlic Salt
Instructions
- Preheat oven to 400F.
- Line 2 large baking sheets with foil to prevent sticking, if desired.
- Spread butternut squash, onions, garlic and apples evenly onto 2 baking sheets. Toss first pan in 1 Tbsp. extra virgin olive oil, salt and pepper. Repeat for the second baking sheet. Roast vegetables for 35 – 40 minutes.
- In a food processor, puree roasted veggies. Add butternut squash puree to a large soup pot. Stir in low sodium vegetable broth, 1 tsp. salt, and ½ tsp. pepper. Heat to the desired temperature, or when soup begins to bubble.
CROUTONS
- Preheat oven to 350F.
- Remove crusts from stale bread slices. Brush bread on both sides with melted vegan butter.
- Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
- Bake at 350F for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.