Best Roasted Butternut Squash Soup With Garlic Croutons Recipe: A Hearty Meal in a Bowl with Simple Ingredients

A reliable roasted butternut squash soup like this one belongs in every home cook’s collection.

Ingredients

• 800 g butternut squash, cubed
• 1 onion, quartered
• 2 tbsp olive oil
• 750 ml stock
• 1 tsp ground cumin
• 2 cups cubed bread
• 2 tbsp olive oil
• 1 garlic clove, minced

Instructions

1. Roast the squash and onion with the oil at 200 °C (400 °F) for 30 minutes.
2. Blend with the stock and cumin and heat through.
3. Toss the bread with the oil and garlic and bake at 200 °C (400 °F) for 10 minutes until crisp.
4. Taste and season the soup, then serve with garlic croutons.

Tips

• Use the freshest ingredients you can find for the best flavor.
• Prep all your ingredients before you start so the cooking goes smoothly.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming hot.

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