Creamy Butternut Squash Soup with Herbes De Provence Croutons
Total Time: 00h 35m
Hands-on Time: 00h 35m
Makes: 4 servings
Rich cream, fresh garlic, ripe butternut squash and aromatic Herbes de Provence meld into a soup worth making again and again. The herbed croutons are optional, but are great for making this a heartier meal, and are sure to impress your guests.
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Ingredients
- For the Soup:
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 medium butternut squash, peeled and cubed (enough for 4 cups)
- 2 garlic cloves, minced
- 1 teaspoon Simply Organic® Herbes de Provence
- Sea or Himalayan pink salt, to taste
- Simply Organic® Black Pepper, to taste
- 3 cups vegetable broth
- 1/2 cup heavy cream
- For the Croutons:
- 4 cups French or Italian bread, cut into cubes
- 3 tablespoons olive oil
- 2 teaspoons Simply Organic® Herbes de Provence
- Sea or Himalayan pink salt, to taste
Directions
- Preheat oven to 400 degrees.
- In a large pot, add olive oil and onion and sauté for 3 to 4 minutes, until softened. Add butternut squash and continue to cook for 3 to 4 more minutes. Stir in garlic, Herbes de Provence, salt and pepper. Stir well and cook for 1 to 2 minutes.
- Add vegetable broth, then bring soup to a boil. Once boiling, reduce heat to low and simmer for 25 minutes, until squash is fork-tender.
- While soup is cooking, in a large bowl, toss bread cubes, olive oil, Herbes de Provence and salt until well coated.
- On a baking sheet, spread bread cubes in an even layer. Bake for about 15 minutes, until croutons are crispy and lightly golden brown.
- When soup is done, add heavy cream and use an immersion blender (or carefully transfer to a regular blender) and blend until completely smooth. Serve warm, topped with croutons.
