Why You’re Going to Love This Recipe

• Golden Perfection: This cornbread bakes up with a beautiful golden hue, soft on the inside with a slightly crisp edge.
• Sweet & Savory Balance: The combination of honey and buttermilk gives a subtle sweetness that pairs well with savory dishes.
• Simple to Make: With pantry staples and a few easy steps, you’ll have fresh cornbread on the table in no time.

Ingredients

• Dry Ingredients: A blend of flour, cornmeal, baking powder, and baking soda gives this cornbread its tender crumb.
• Wet Ingredients: Buttermilk, honey, butter, and eggs create a rich, moist texture.
• Garnish: Melted butter and honey are the perfect finishing touches to this cornbread.

How to Make Golden Sweet Cornbread (video)

1. Preheat the Oven: Get your oven ready by preheating it to 375°F.
2. Mix the Dry Ingredients: In one bowl, whisk together the dry ingredients until fully combined.
3. Prepare the Wet Ingredients: In a separate, larger bowl, mix all the wet ingredients.
4. Combine: Gently fold the dry ingredients into the wet mixture until everything is just combined. Don’t overmix!
5. Bake: Pour the batter into a greased square pan and bake for about 30 minutes, or until golden brown.
6. Finish & Serve: Once out of the oven, brush the top with melted butter and serve with extra honey.

Storage Tips

• At Room Temperature: Store in an airtight container for up to two days.
• In the Fridge: For longer storage, keep the cornbread in the fridge for up to a week.
• Freezing: Wrap tightly and freeze for up to three months. Reheat in the oven for a freshly baked feel.

What to Serve with Golden Sweet Cornbread

This versatile cornbread goes beautifully with a variety of dishes. Try it alongside these recommended recipes!

• Teriyaki Chicken: This crispy and juicy chicken, glazed with a savory-sweet sauce, pairs perfectly with the rich cornbread for a satisfying meal.
• Buttermilk Biscuits: Serve both breads together for a classic Southern spread that will wow any crowd.
• Chinese Takeout Wings: The bold flavors of these wings contrast beautifully with the sweet, tender crumb of the cornbread.

Enjoy the comforting flavors of this Golden Sweet Cornbread and feel free to experiment with savory or sweet pairings for any occasion!

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Golden Sweet Cornbread

There’s nothing quite like a slice of warm, Golden Sweet Cornbread fresh from the oven. This recipe brings together the perfect blend of sweetness and richness, with a golden, tender crumb that melts in your mouth. Buttermilk and honey infuse every bite with a soft, luscious flavor, while the melted butter adds a luxurious touch. Whether you’re pairing it with a savory meal or enjoying it on its own with a drizzle of honey, this cornbread is pure comfort.

Course Breakfast, brunch, Side Dish

Cuisine American

Keyword bread, cornbread, honey

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 9 servings

Author kingcooks

Equipment

• 8×8 or 9×9 square pan

Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup cornmeal
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Wet Ingredients

• 1 cup buttermilk
• 3/4 cup sugar
• 1/2 cup unsalted butter melted
• 1/4 cup whole milk
• 1/4 cup dark brown sugar
• 1/4 cup honey
• 1/4 cup vegetable oil
• 2 large eggs

Garnish

• Butter melted
• Honey optional

Instructions

Dry Ingredients

• In a medium-sized bowl, add all ingredients listed under “Dry Ingredients.” Whisk until fully combined and set aside.

Wet Ingredients

• In a large bowl, add all ingredients listed under “Wet Ingredients.” Whisk until everything is incorporated.

Assemble

• Preheat your oven to 375°F.
• Add the dry ingredients to the large bowl with the incorporated wet ingredients. Gently fold the dry ingredients until fully combined.
• Pour the mixture into an 8×8 or 9×9 square pan and spread it out evenly.
• Place the pan on the center rack of your oven and bake for 30 minutes, or until the top is light golden brown and cooked through. If you’re unsure, pierce the center with a toothpick—if it comes out with moist crumbs, it’s ready.
• As soon as it comes out of the oven, brush on melted butter.
• Serve with pats of butter and honey. Enjoy!

Why You’ll Love This Recipe

Irresistible Flavor Combination: The blend of creamy cheese, aromatic garlic, and fresh herbs creates a flavor profile that’s both comforting and sophisticated. The golden, flaky croissant adds the perfect crispy texture, making each bite a delightful experience.

Perfect for Any Occasion: Whether you’re hosting a brunch, looking for a unique appetizer, or simply craving a delicious snack, these cheesy garlic croissants are versatile enough to fit any occasion. They’re sure to impress guests and satisfy your own cravings.

Easy and Quick to Make: Despite their gourmet appearance and taste, these croissants are surprisingly easy to make. With simple ingredients and straightforward steps, you can whip up a batch in no time, making them perfect for busy lifestyles.

Crowd-Pleaser: Who can resist the combination of cheese and garlic? These croissants are a guaranteed hit with both kids and adults, making them a great addition to any meal or gathering.

Works with Store-Bought Croissants: You don’t need to make croissants from scratch to enjoy this recipe. Using store-bought croissants saves time and effort, allowing you to focus on the delicious filling and buttery topping.

Ingredients:

4-6 Croissants

Garlic Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/2 cup mozzarella cheese, shredded
• 2 tbsp green onion, diced
• 1 tbsp parsley, chopped
• 1 tsp garlic, minced
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp sugar

Garlic Butter:

• 1/2 cup unsalted butter, softened
• 1 tbsp parsley, chopped
• 1 tsp garlic, minced
• 1/2 tsp salt

Garnish:

• 1/4 cup parmesan cheese, grated

Instructions:

1. Prepare the Garlic Butter: To start, we’ll make the garlic butter that will add a rich, savory flavor to our croissants. In a small bowl, mix together the softened unsalted butter, chopped parsley, minced garlic, and salt. Stir until all the ingredients are well combined and set this mixture aside.

2. Make the Garlic Cream Cheese Filling: Next, let’s prepare the creamy, cheesy filling. In a medium bowl, add the softened cream cheese, shredded mozzarella, diced green onion, chopped parsley, minced garlic, onion powder, salt, black pepper, and sugar. Mix thoroughly until well combined. Once mixed, transfer the filling to a piping bag. TIP: No piping bag? No problem! Simply transfer the mixture to a ziplock plastic bag and cut the tip off one corner.

3. Prep the Croissants: Take your croissants and make 4-5 shallow cuts through each one, being careful not to cut all the way through. These cuts will hold the delicious filling.

4. Fill the Croissants: Using your piping bag (or ziplock bag), fill the cuts in each croissant with the garlic cream cheese filling. Be generous, as this filling is what makes these croissants irresistible.

5. Add the Garlic Butter: Brush the garlic butter generously over the top of each croissant. Sprinkle some grated parmesan cheese over the top to add a delightful cheesy crust.

6. Bake to Perfection: Place the filled and buttered croissants on the middle rack of a preheated oven at 350°F. Bake for 10-12 minutes, or until the filling is melted and the tops are golden brown.

7. Finish and Serve: Once baked, brush on the remaining garlic butter and sprinkle a bit more parmesan cheese for good measure. Serve these croissants warm and enjoy every bite of this cheesy, garlicky delight!

These Cheesy Garlic Croissants are perfect for breakfast, brunch, or even as a delicious snack. The combination of garlic, cheese, and buttery croissants is simply irresistible. Whether you’re making them for a special occasion or just because, they’re sure to bring a smile to anyone’s face. Give them a try and let yourself be whisked away to a place of pure culinary bliss!

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Cheesy Garlic Croissants

I’m willing to bet you’ve never had croissants like this before. Golden, flaky crispy crust stuffed with a smooth and creamy cheese filling with herbs and spices. This combination is one you never thought you would need in your life. Every bite of these cheesy garlic croissants transfers you to a place of pure bliss and satisfaction.

Course Appetizer, brunch, Snack

Cuisine American

Keyword bread, croissants, garlic bread

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4 servings

Author kingcooks

Ingredients

• 4-6 croissants

Garlic Cream Cheese Filling

• 8 oz cream cheese softened
• 1/2 cup mozzarella cheese shredded
• 2 tbsp green onion diced
• 1 tbsp parsley chopped
• 1 tsp garlic minced
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 black pepper
• 1/4 tsp sugar

Garlic Butter

• 1/2 cup unsalted butter softened
• 1 tbsp parsley chopped
• 1 tsp garlic minced
• 1/2 tsp salt

Garnish

• 1/4 parmesan cheese grated

Instructions

Garlic Butter

• Mix together the ingredients listed under “Garlic Butter “and set aside.

Garlic Cream Cheese Filling

• In a bowl add all the ingredients listed under “Garlic Cream Cheese Filling” and mix thoroughly until well combined.
• Once thoroughly mixed, transfer to a pipping bag and set aside.
• TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip of one end.

Assemble

• Make 4-5 shallow cuts through each croissant making sure not to cut all the way through.
• Fill the cuts with the garlic cream cheese filling to the best of your ability.
• Brush on the garlic butter, sprinkle on some parmesan cheese and place on the middle rack of a preheated oven at 350F.
• Bake for 10-12 minutes or until the filling is melted and the tops are golden brown.
• Once baked, topped with remaining garlic butter and some parmesan cheese.
• Serve while warm and enjoy!

Video

Ingredients

The ingredients listed for this recipe are really easy to find! In Japanese cooking, the ingredients are usually simple with the method of bringing them together being the difference maker. For this recipe, the star is the potato flour. Fried chicken has got to have a nice crispy and light coating and that’s exactly what the potato flour does! Now if you can’t find potato flour, cornstarch is a great alternative.

The Marinade

In a large bowl, add the chicken pieces, ginger, garlic, rice vinegar (or sake), soy sauce, sesame oil, white pepper and salt. Today, we’re using boneless chicken thighs like most karaage recipes call for. Feel free to use skin-less chicken breast as well. Traditional, the recipe uses sake but today I’m using rice vinegar as a replacement. I’ve found that this blend comes together so well in the end. The flavors work in layers so one is not overpowering the other but working together. It’s amazing! Mix thoroughly, and marinate for at least one hour but no more than 24 hours since some of the ingredients are acidic.

The Dipping Sauce

for the bang bang sauce, in a bowl mix together the mayonnaise and sweet chili sauce. Set aside until ready to serve. Really simple, but it’s mind-blowing! Goes well with pretty much anything that is fried☺. 

Crispy Coating

After marinating, sprinkle in the potato flour (or cornstarch) a tablespoon at a time until the chicken pieces are coated lightly.

The coating should be a really light batter, mostly dry but not saturated with flour like normal fried chicken.

Tip: if you notice the coating is more on the wet side, add a small amount of potato flour or cornstarch to balance it out. This is the most important step and the secret to making karaage chicken. So take your time to make sure you get the right coating. 

Let’s Get Golden

Today I’m using a small deep fryer and I highly recommend it! Easy clean up and you get that overall crispiness you’d get at a restaurant at home! I’ve also included how to cook the karaage on the stove in the recipe below! ☺

Fill your deep fryer to max line with vegetable oil and get temperature to 300 degrees. Working in batches, add in a few pieces of chicken, being careful not to over crowd the frying basket and fry for 5-7 minutes.

Once all pieces go through the first fry, raise the temperature to 350 and fry for 2-3 minutes or until golden brown.

Using the double fry method allows you to cook the chicken during the first fry at a lower temperature while still remaining juicy. The second fry at a higher temperature is solely meant to get the exterior golden brown and crispy.

Transfer to a cooling rake until you are ready to serve.
Garnish with green onions, lemon wedges and a side of dipping sauce.
There you have it, Karaage (Japanese fried chicken)!

*On Pinterest? Click the pic below to pin!*

See how easy that was?!? Until next time, cook like a king!

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Karaage (Japanese Fried Chicken)

My take on a Japanese classic! Flavorful and juicy bite size pieces of chicken fried golden brown. Served with a simple and amazing dipping sauce.

Course Appetizer

Cuisine Japanese

Keyword Karaage (Japanese fried chicken)

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinating time 1 hour hour

Total Time 25 minutes minutes

Servings 4

Author kingcooks

Ingredients

Karaage (Japanese Fried Chicken)

• 2 lbs. boneless chicken thigh cut into 1 inch pieces
• 1 cup potato flour or cornstarch
• 1 tbsp. ginger grated
• 1 tbsp. garlic grated
• 1 tsp. sake or rice vinegar
• 1 tsp. soy sauce
• 1 tsp. sesame oil
• ½ tsp. white pepper
• ¼ tsp. salt
• 2 cups vegetable oil for frying
• 2 lemons cut into wedges

For Garnish

• 1/4 cup cup green onion chopped

Bang Bang Sauce

• ½ cup mayonnaise
• ¾ cup sweet chili sauce

Instructions

Bang Bang Sauce

• In a bowl mix together the mayonnaise and sweet chili sauce. Set aside until ready to serve.

Karaage (Japanese Fried Chicken)

• In a large bowl, add the chicken pieces, ginger, garlic, rice vinegar (or sake), soy sauce, sesame oil, white pepper and salt.
• Mix thoroughly, and marinate for at least one hour but no more than 24 hours since some of the ingredients are acidic.
• After marinating, sprinkle in the potato flour (or cornstarch) a tablespoon at a time until the chicken pieces are coated lightly. The coating should be mostly dry but not saturated with flour like normal fried chicken.
• If using a deep fryer: fill to max line and get temperature to 300 degrees. Working in batches, add in a few pieces of chicken, being careful not to over crowd the frying basket and fry for 5-7 minutes. Once all pieces go through the first fry, raise the temperature to 350 and fry for 2-3 minutes or until golden brown.
• If frying on the stove: add about an inch of oil to a deep frying pan over medium heat. Working in batches, add in a few pieces of chicken, being careful not to over crowd the pan and fry for 5-7 minutes.
• Once all pieces go through the first fry, raise the temperature to high heat and fry for 2-3 minutes or until golden brown.
• Transfer to a cooling rake until you are ready to serve.
• Garnish with green onions, lemon wedges and a side of dipping sauce. 
Enjoy!

Ingredients
Simple enough, the dough only takes 2 ingredients to make! It consists of self-rising flour and Greek yogurt. You only need garlic, parmesan, butter, parsley, and salt to make that amazing garlic parmesan butter.

Making the Dough
Set oven to 400 F.
In a large bowl, combine the flour and greek yogurt. Mix with a spoon or fork until the flour and yogurt are incorporated. Transfer to a lightly floured surface. With dry hands, knead into a smooth ball.
If the dough is sticky, sprinkle with a bit of flour as you’re kneading or rub some flour on your hands. It’s going to come together fairly quickly!

Tying the Knot
Once you’ve kneaded the dough into a smooth ball, divide it into 8 equal pieces and roll each piece into strips and tie them into individual knots.
 Be careful during this step – the dough is soft, so slow and steady will get you the best results!
I opted to just make 8 because I wanted them to be on the larger side but this will work with different counts as well.

Place each the knot into a lightly greased baking dish or on a rimmed baking sheet. Drizzle a little olive oil over each knot.
I like to use a baking dish just so I get that pull apart goodness when it’s time to serve. But the recipe will work great either way.

Bake for 25-30 minutes, or until golden brown.

Liquid Gold
While the knots are baking to golden perfection, add the melted butter and garlic to a small bowl.
Next, mix in the parsley, parmesan cheese, and add a pinch of salt. Whisk ingredients together and set aside until you’re ready to serve.

Meet The Garlic Knots
Once the knots are golden brown and out of the oven, brush with the garlic parmesan butter and top with additional parmesan cheese.

Serve immediately and enjoy!

*On Pinterest? Click the pic below to pin!*
See how easy that was?!? Until next time, cook like a king!

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Easy Garlic Parmesan Knots

Garlic knots in 30 minutes??? That's right! The dough is made with just 2 ingredients and smothered with garlic parmesan butter. Guaranteed to please even the pickiest eater.

Course Appetizer

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author kingcooks

Ingredients

2 Ingredient Dough:

• 1 1/2 cup self-rising flour
• 1 1/2 cup plain greek yogurt

Garlic Parmesan Butter:

• 1 stick of butter
• 2 tbsp. garlic minced
• 1/4 cup parmesan cheese
• ½ tbsp. parsley chopped, dry or fresh
• Salt to taste

Instructions

2 Ingredient Dough:

• Set oven to 400 F.
• In a large bowl, combine the flour and greek yogurt. Mix with a spoon or fork until the flour and yogurt are incorporated. With dry hands, knead into a smooth ball. Transfer to a lightly floured surface and divide into 8 equal pieces.
• Tip: if the dough is sticky, sprinkle the dough and the surface with a bit of flour as you’re kneading.
• Roll each piece into strips and tie into individual knots.
• Place the knots into a lightly greased baking dish or baking sheet.
• Bake for 25-30 minutes until golden brown.

Garlic Parmesan Butter:

• As the knots are baking, add melted butter and garlic to a small bowl.
• mix in the parsley, parmesan cheese, and the salt. Whisk ingredients together and set aside until you're ready to serve.
• Once the knots are out of the oven, brush with the garlic parmesan butter and top with additional parmesan cheese.
• Enjoy!

Thanks for stopping by! Drop a comment if you give this recipe a try! Don’t forget sharing is caring!

The post Easy Garlic Parmesan Knots first appeared on kingcooks.]]> 2854 https://www.kingcooks.com/creamy-bacon-green-bean-casserole/?utm_source=rss&utm_medium=rss&utm_campaign=creamy-bacon-green-bean-casserole Sat, 17 Nov 2018 00:05:21 +0000 http://www.kingcooks.com/?p=2963 Hi everybody! So, here I am thinking… hmmm? How can I put an imprint on thanksgiving this year? Then it hit me! How about I take a classic side dish that’s somewhat boring and turn it into something memorable. That’s when my deep rooted love for all things bacon came into play :). So I...

Hi everybody! So, here I am thinking… hmmm? How can I put an imprint on thanksgiving this year? Then it hit me! How about I take a classic side dish that’s somewhat boring and turn it into something memorable. That’s when my deep rooted love for all things bacon came into play :). So I took boring ol’ green bean casserole and dressed it up with crispy bacon, fresh green beans, mushrooms and my own cream sauce and made it a hit! Let’s dive into this one; you’re going to love it!
Ingredients

So to get started, I wanted to get away from the canned goodness that is cream of mushroom soup and share how easy it is to make your own cream sauce! When you decide to use fresher produce, you get to adjust the taste to your liking and make things taste even better. And it’s just as convenient! I used fresh green beans and mushrooms as well, to add a vibrant bite to the dish. Once you make the switch you will never go back! And last but not least: Bacon! You can never go wrong with crispy and delicious bacon. Adding some protein gives this casserole legs to stand on its own.

 

Start with Bacon
First things first, you want to start with the bacon so you can use the natural grease instead of having to add oil to the pan.

Preheat oven to 350F. In a large skillet over medium heat, add in the chopped bacon and cook until crispy. Once cooked, transfer to a plate lined with paper towel and set aside. Reserve half of the bacon grease in the pan.

 

Taste the Difference

Then you will add into the pan the diced mushrooms, garlic, and butter, and sauté until golden brown. Next, add in the flour and stir to combine and allow to cook for 30 seconds or so, while continuously stirring to prevent burning. By adding the flour you’re making a roux to help thicken and keep your cream sauce together while it bakes.

Add in the green beans and salt and pepper to taste and mix thoroughly. Cook for 6-8 minutes. This helps wilt the green beans a little before baking. You can also cut the green beans into small pieces if you’d like.

Fresh green beans give this casserole dish body and a nice chew when it’s done baking. At times, canned green beans can turn a little mushy after baking. So you can avoid that altogether by using fresh green beans :).

Finally, add in the cream and half of the cooked bacon. Mix thoroughly and transfer to a baking dish.

 

Baked Goodness
Top with mozzarella cheese, the rest of the cooked bacon, half of the fried onions, oregano, and top it with a drizzle of olive oil.

Allow to bake for 25-30 minutes or until the top is golden brown and bubbling.

Once it’s out of the oven, top with remaining fried onions. 

Let cool for a few minutes before serving.

Enjoy!

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Creamy Bacon Green Bean Casserole

A thanksgiving staple and classic! This is my twist on green bean casserole, which proves that adding cream, bacon and cheese to anything makes it 10x better!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10

Author kingcooks

Ingredients

• 1 ½ lbs. green beans
• 1 cup bacon chopped
• 2 1/2 cup mushrooms diced
• 1 cup French fried onions
• 2 cups heavy cream
• 1 cup mozzarella cheese shredded
• 1 tbsp. butter
• 1 tbsp. flour
• 1 tbsp. garlic minced
• 1 tbsp. oregano dried
• salt and pepper to taste
• olive oil

Instructions

• Preheat oven to 350 F.
• In a large skillet over medium heat, add in chopped bacon and cook until crispy. Once golden, transfer to a plate lined with paper towel and set aside. Reserve half of the bacon grease in the pan.
• Add in the diced mushrooms, garlic, and butter, and sauté until golden brown. Next add in the flour and stir to combine and allow to cook for 30 seconds or so, while continuously stirring to prevent burning.
• Add in the green beans and add salt and pepper to taste, mix thoroughly. Cook for 6-8 minutes.
• Add in the cream and half of the cooked bacon. Mix thoroughly and transfer to a baking dish.
• Top with shredded mozzarella cheese, the rest of the cooked bacon, half of the fried onions, oregano, and top with a drizzle of olive oil.
• Allow to bake for 25-30 minutes or until the top is golden brown and bubbling.
• Once out of the oven, top with remaining fried onions.
• Let it cool for a few minutes before serving and enjoy!

Thanks for stopping by! Drop a comment if you give this recipe a try! Don’t forget sharing is caring!

*On Pinterest? Click the pic below to pin!*
See how easy that was?!? Until next time, cook like a king!

The post Creamy Bacon Green Bean Casserole first appeared on kingcooks.]]>

Creamy Yogurt Sauce

In a bowl, mix together the greek yogurt, green onion, 1 clove of garlic (grated), salt and pepper to taste.

Set aside. The longer it sits, the better it is! so make it first and let the magic happen.

Dried Herb Oil

In a bowl, mix together 2 tbsp of olive oil, dried oregano, 1 clove of garlic (grated), dried rosemary, dried parsley, and dried thyme.


Stir and set aside.

Smashed Potatoes
In a large stock pot, add all the potatoes and fill with water until the water is about an inch above the potatoes. Bring to a boil until the potatoes are easily pierced with a fork. That should take about 15-20 minutes, depending on the size of your potatoes.

Once done, drain and set aside on a plate lined with paper towels to remove additional moisture. Pre-heat oven to 450 degrees.

Using a flat bottom object (such as a plate or cup), one at a time, press down gently on each potato until they are about 1/4″ and transfer to a baking sheet. Be careful not to push to far so the potatoes stay intact.

Brush the top of each potato with the dried herb oil, sprinkle with salt and pepper, and cook in the oven at 450 degrees for 15 minutes.
Once done, carefully flip each potato and brush the other side with the dried herb oil, and return to the oven for an additional 8-10 minutes, or until the edges are crisp and golden brown.

Once golden brown, serve immediately. Top with the creamy yogurt sauce and a squeeze of fresh lemon juice, or serve as a dipping sauce.

Enjoy!

Thanks for stopping by! Drop a comment if you give this recipe a try! Don’t forget sharing is caring!

*On Pinterest? Click the pic below to pin!*

See how easy that was?!? Until next time, cook like a king!

Soup Ingredients
First things first, let’s prep the ingredients for the butternut squash soup! Start by preheating your oven to 425 degrees. Grab a medium sized butternut squash and cut it in half, and remove all the seeds from the inner core. I usually cut the bottom half into quarters since they are larger pieces. By doing so, it will help to evenly bake the squash.  Next, peel and cut two onions in half, and arrange them on a baking pan with the butternut squash and a few cloves of garlic. Season with salt, pepper, and a drizzle of olive oil. Bake for 45 mins or until the squash is fork tender and browned around the edges.

Once everything is roasted, allow the squash to cool down for a few minutes. Scoop out the butternut squash from its outer skin and add to a deep pot with the onions, garlic, and a drizzle of olive oil. Pour in two cups of chicken broth or vegetable broth and blend everything together with a hand blender. (TIP: If you don’t have a hand blender, just add everything into a standard blender and once mixed pour into a deep pot to continue)As you’re blending, add water to thin out the soup if it’s too thick. For example, for this squash it took an additional 2 cups of water to get it just right. So monitor the thickness of your soup until it’s the consistency of your liking. Add salt and pepper to taste and let it simmer until it’s ready to be served.Just like that your soup is done and ready to devour!

Now, let’s move on and make the easiest and most delicious croutons you’ve ever had. Guaranteed to put store bought croutons to shame!  

Homemade Croutons  
Making croutons is actually a lot easier than you think and they hold up really well for multiple uses. I personally love sourdough bread for croutons but any loaf type of bread will work just fine!

Slice your loaf of bread and then cut the slices into small cubes. 

Once the bread is cubed, sprinkle in your favorite herbs and spices.
For this recipes I’m using oregano, thyme, salt, pepper, olive oil, and parmesan cheese. Add everything to a bowl and give it a good mix.  

Transfer the bread to a baking pan for a short visit to the oven at 375 degrees for 10 minutes, or until the croutons are golden brown.

Now that the croutons are done, it’s time to assemble your soup!
To serve, pour in about two cups of the butternut squash soup into a bowl, add a few croutons to the top, drizzle with a little bit of olive oil, and add a sprinkle of parmesan cheese.

With just a few ingredients, you’ll have a simple and delicious soup that is guaranteed to add comfort and keep you warm during the winter season. Serves 8 or 1 hungry soup lover. 🙂 Enjoy!

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Roasted Butternut Squash Soup & Herb Parmesan Croutons

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Author kingcooks

Ingredients

Soup

• 1 medium sized butternut squash
• 2 medium onions
• 4-5 garlic cloves
• 2 cups chicken or vegetable broth
• 2-3 cups of water
• Olive oil
• Salt and Pepper to taste

Croutons

• Small loaf of sourdough bread
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 tbsp. parmesan cheese
• 1 tbsp. olive oil
• 1/2 tsp. salt
• 1/2 tsp. pepper

Instructions

Butternut Squash Soup

• Preheat oven to 425 degrees.
• Cut a medium sized butternut squash in half and remove all the seeds from the inner core. Cut the larger halves into quarters for even baking.
• Peel and cut two onions in half and arrange on a baking pan with the butternut squash and a few cloves of garlic.
• Season with salt, pepper, and a drizzle of olive oil.
• Bake for 45 minutes, or until the squash is fork tender and browned around the edges.
• Once everything is roasted and the butternut squash has cooled off for a few minutes, scoop out the squash from its outer skin and add to a deep pot with the onions, garlic, and bit of olive oil.
• Pour in two cups of chicken broth or vegetable broth and blend everything together with a hand blender.
• TIP: If you don't have a hand blender, just add everything into a standard blender and once mixed, pour into a deep pot to continue.
• As you're blending, add water to thin out the soup if it's too thick. Slowly incorporate two additional cups of water until you reach the perfect consistency.
• Add salt and pepper to taste and let simmer until it's ready to serve.

Herb Parmesan Croutons

• Preheat oven to 375 degrees.
• Cut the loaf of bread into slices, and cut the slices into small cubes.
• Once cubed, transfer the bread to a bowl and add in the dried oregano, thyme, salt, pepper, olive oil, and parmesan cheese.
• Mix ingredients and then spread evenly on a baking pan.
• Bake for 10 minutes, or until the croutons are golden brown.

Notes

To serve, pour in about two cups of the butternut squash soup into a bowl, add a few croutons to the top, drizzle with a little bit of olive oil, and add a sprinkle of parmesan cheese.

Thanks for stopping by! Drop a comment if you give this recipe a try! Don’t forget sharing is caring!

*On Pinterest? Click Picture Below To Pin*

See how easy that was?!? Until next time, cook like a king!