Squash Soup With Whole-Grain Croutons
- 4 slices whole-grain bread, cut into 1/2-inch cubes
- 3 tablespoons olive oil
- Salt
- 4 cloves garlic, finely chopped
- 1/4 teaspoon cayenne pepper
- 1 large butternut squash (about 3 lb.), peeled, seeded and cut into 1 1/2-inch chunks
- 2 cups low-sodium chicken broth
- Preheat oven to 350u0b0F. Toss bread with 2 Tbsp. oil and 1/2 tsp. salt, spread in a single layer on a baking sheet, and bake until crisp, 12 to 15 minutes. Let cool.
- Warm remaining 1 Tbsp. oil in a large saucepan over medium-high heat. Add garlic and cayenne and cook, stirring, until fragrant, about 1 minute. Stir in squash, chicken broth and 2 1/4 cups water, bring to a boil, lower heat, cover, and simmer until squash is soft, about 25 minutes. Puree in batches in a blender and season with salt.
- Ladle soup into bowls, sprinkle with croutons, and serve.
bread, olive oil, salt, garlic, cayenne pepper, butternut squash, chicken broth
Taken from www.myrecipes.com/recipe/squash-soup-with-croutons (may not work)