Roasted Butternut Squash Soup With Paprika Croutons
You can never have too many soup recipes, so give Roasted Butternut Squash Soup With Paprika Croutons a try. One portion of this dish contains approximately 16g of protein, 10g of fat, and a total of 511 calories. This recipe serves 4. For $1.8 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. If you have garlic, whole milk, fine grain sea salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. 17 people found this recipe to be yummy and satisfying. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Cheap Recipe Blog. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is amazing. If you like this recipe, take a look at these similar recipes: roasted butternut squash with smoked paprikan and tumeric, Carrot-And-Butternut Squash Soup With Parsleyed Croutons, and Butternut Squash Soup with Cinnamon Sugar Croutons.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 70 minutes
Ingredients:
1 medium butternut squash
2 cups water plus 2 chicken boullion cubes or 2 14.5-ounce cans chicken broth
1 small loaf crusty French bread
1/2 teaspoon fine grain sea salt
3 cloves garlic, minced
Garlic powder, paprika, salt and pepper, to taste
Juice from two oranges (or 1/2 cup orange juice)
2 tablespoons olive oil
1 medium onion, chopped
3/4 teaspoon paprika
2 tablespoons sugar
1/2 cup whole milk or half-and-half
Equipment:
oven
baking pan
sauce pan
blender
Cooking instruction summary:
Heat oven to 400F. Cut butternut squash into fourths and remove seeds. Pour a bit of olive oil in the bottom of a baking dish, and place squash cut-side down. Roast for 50 minutes to one hour, or until squash is tender. Allow to cool. Scoop out cooked butternut squash and place in a blender to puree. Set aside.In a medium saucepan, saute onions in olive oil for a few minutes, until onions soften. Add garlic and cook for about 30 seconds. Add orange juice, chicken stock, milk, and butternut squash puree. Add sugar and spices. Stir and simmer until ready to serve.To make paprika croutons, preheat oven to 375F. Cut French bread into small cubes. Coat with olive oil and sprinkle with paprika. Bake for 10 to 12 minutes, or until slightly browned.
Step by step:
1. Heat oven to 400F.
2. Cut butternut squash into fourths and remove seeds.
3. Pour a bit of olive oil in the bottom of a baking dish, and place squash cut-side down. Roast for 50 minutes to one hour, or until squash is tender. Allow to cool. Scoop out cooked butternut squash and place in a blender to puree. Set aside.In a medium saucepan, saute onions in olive oil for a few minutes, until onions soften.
4. Add garlic and cook for about 30 seconds.
5. Add orange juice, chicken stock, milk, and butternut squash puree.
6. Add sugar and spices. Stir and simmer until ready to serve.To make paprika croutons, preheat oven to 375F.
7. Cut French bread into small cubes. Coat with olive oil and sprinkle with paprika.
8. Bake for 10 to 12 minutes, or until slightly browned.
Nutrition Information:
covered percent of daily need
