Butternut Squash Soup

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Celebrate sweet winter squash and warm spices in this velvety-smooth soup topped with New York Bakery’s® Seasoned Croutons and toasted pumpkin seeds.

READY In

85 Minutes

PREP TIME

10 Minutes

COOK TIME

75 Minutes

SERVES

3-4

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Ingredients

1 (2-pound) winter squash (such as butternut or kabocha) or pumpkin

Salt and pepper

3 tablespoons olive oil

1 large onion, sliced

2 garlic cloves, minced

3 cups chicken or vegetable stock

Pinch of freshly grated nutmeg

Pinch of cayenne (or smoked paprika), more or less to taste

Directions

Step 1:

Preheat oven to 400F. Slice squash in half lengthwise. Scoop out the seeds and discard. Season the squash halves generously with salt and pepper. Drizzle each with 1 tablespoon olive oil. Rub olive oil around the squash to lightly coat.

Step 2:

Place the squash, cut side down, on a baking sheet. Bake until browned and tender, about 45 minutes. When cool enough to handle, scoop out the flesh and discard skin.

Step 3:

Heat remaining 3 tablespoons olive oil in a soup pot over medium heat. Add onion, season with salt and pepper, and sauté until tender and sweet, 15 to 20 minutes. Add garlic and sauté for 1 minute.

Step 4:

Transfer to a blender, along with cooked squash and stock. Blend until smooth. Transfer back to the soup pot and season with salt, pepper, nutmeg and cayenne or paprika.

Step 5:

Bring to a boil, reduce heat and simmer for 10 to 15 minutes. Ladle into bowls and top with croutons and toasted pumpkin seeds.