I do understand that by this time of the year Butternut Squash soup has really been done to death. But - I made it again over the weekend and it was SO heavenly I had to share it. The addition of 10 grain, rosemary scented croutons didn't hurt either. If you're up for one more bowl of Butternut Squash soup this winter - give this a go.
AND thank you to everyone who voted for my pear cupcake and the Today Show Home Chef Challenge. I don't have the results yet but MUCH appreciate your lovely comments and vote.
1 medium butternut squash, peeled, seeded and chopped into approx 1 inch cubes.
2 apples, peeled, cored and halved.
1 onion, peeled and quartered.
Salt and pepper.
1/2 teaspoon cumin.
1/2 teaspoon cinnamon.
A sprinkling of fresh parsley, finely chopped
32 oz chicken stock.
For the croutons.
4 thick slices of 10 grain bread (or whatever bread you want to use - Rye is another good option) crusts cut off and cut into small cubes.
salt and pepper
1 good sized sprig of fresh rosemary, minced.
Heat oven to 425F.
Place all the vegetables on a baking tray.
Pour over about 1-2 tablespoons of olive oil and rub over all the vegetables.
Sprinkle over the salt and pepper, cumin, cinnamon and a sprinkle of parsley.
Bake in the oven for approx 25 minutes, or until the squash and onions are tender. The apple will break down quickly but that is just how it should be.
Remove from the oven and allow to cool for 10 minutes or so.
In a frying pan heat a tablespoon of olive oil.
Add the bread cubes, season well with the rosemary, salt and pepper. Fry until golden. You may need to add another tablespoon of olive oil, or do this in batches depending on the size of your pan.
When golden, remove to a paper towel to blot the excess oil.
To serve the soup, check the seasonings, sprinkle with croutons and add a sprig of parsley.