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Amaretto-Butternut Squash Soup with Cinnamon Toast Croutons

Author: Seriously Delish by Jessica Merchant

Ingredients

  • 1 cup whole wheat or multigrain bread cubes
  • 3 tbs olive oil, divided
  • 2 tsp granulated sugar
  • ½ tsp ground cinnamon
  • 2 tbs unsalted butter
  • 1 yellow onion, diced
  • Kosher salt, to taste
  • 2-3 garlic cloves, minced
  • 3 tbs amaretto, or another brand of almond liqueur
  • 4 cups peeled and cubed butternut squash
  • 4 cups low-sodium vegetable stock
  • ½ cup heavy cream
  • Black pepper, to taste
  • 2 scallions, sliced
  • 2 tbs chopped toasted pecans

Instructions

  • Preheat your oven to 400℉. Spread the bread cubes on a baking sheet and toss them with 1 tbs olive oil, sugar, and cinnamon. Bake the cubes until golden and crunchy, 10 to 12 minutes. Remove from the oven and let the croutons cool on the baking sheet. Try not to eat too many as you make the soup.
  • Heat a large soup pot or Dutch oven over medium heat. Add the remaining 2 tbs olive oil and butter. Add the onions along with a pinch of salt. Cook until softened, stirring often, then add the garlic and cook, stirring, for 30 more seconds. Pour in the amaretto and cook about 5 minutes, stirring and deglazing.
  • Add the squash and stock. Cover, reduce the heat to medium-low, and simmer until the squash is soft. This will take roughly 20 minutes, but possibly faster. Once the squash is soft, remove the pot from the heat and use an immersion blender to puree the soup until very smooth. Put the pot back over low heat and stir in the cream. Add more salt to taste, plus black pepper.
  • Ladle the soup into bowls and garnish with plenty of croutons, scallions, and chopped pecans.

Notes

Recipe is barely adapted from Seriously Delish by Jessica Merchant - I used heavy cream in place of the called-for coconut milk because I don’t like random coconut flavor where I deem it unwelcome; also, I prefer garnishing with pecans instead of sunflower seeds. Butternut squash soup is about the only pureed soup I enjoy, and this version is one of my favorites. The croutons - which you’ve correctly guessed are imminently snackable - are the obvious star here. I suppose you could use white bread, but I wouldn’t. I even make a point to go one step past whole wheat bread and get a seedy, earthy, crunchy, multigrain bread because it makes an excellent contrast with the sugar-cinnamon flavor. I just used a store bought boule, but a sandwich loaf would probably work. Enjoy!