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Winter Is Upon Us
Temperatures are going down, heavy coats are coming out! So it’s time to get cozy with this silky smooth roasted butternut squash soup! And for an added crunch, I’ll show you how to make the most delicious homemade herb and parmesan croutons. And did I mention how simple the recipe is?!? All you’ll need is a medium sized butternut squash, a couple of onions, garlic, olive oil, parmesan cheese, a loaf of bread, and some herbs that you’ll probably find in your pantry! My mouth is watering already as I type this, and I can only imagine how you’re feeling – so let’s get started!

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!

Print Recipe

Roasted Butternut Squash Soup & Herb Parmesan Croutons

Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 5 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!

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