Butternut Squash Soup With Croutons - Dairy Free

READY IN: 55mins
Recipe by Chelle_DaysFlutterby

A warm comfort food - great for fall/winter

Top Review by Sophia & Maya's Mom

This was a good alternative to the usual diary recipes. I was glad I found it and it turned out great for a cold night. I added a bit of nutmeg, because I love the sweetness it adds.

Ingredients Nutrition

Directions

  1. Soup.
  2. Heat 1/4 cup of olive oil in saucepan and add onions and 3 cloves of chopped garlic.
  3. Cook for 5 minutes or until the onions are softened on medium heat.
  4. Add squash, sweet potatoes and coriander and cook for another 5 minutes.
  5. Add broth and bring to a boil.
  6. Reduce heat and simmer for 25 minutes (until squash is softened).
  7. Place everything in a food processor and blend until smooth.
  8. Season with salt and pepper.
  9. Reheat soup and serve with croutons.
  10. Croutons.
  11. Cut bread into cubes.
  12. Heat remaining oil in skillet and add bread.
  13. Cook on high for 5-10 minutes, turning frequently until crispy.
  14. Place them in paper bag with remaining garlic, seal bag and shake to coat croutons.

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