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