Your Daily Dish: Roasted Butternut Squash and Sweet Potato Soup with Cinnamon Sugar Croutons

This incredible recipe for Roasted Butternut Squash and Sweet Potato Soup covers off our 3 S’s of soup: satisfying, scrumptious, and simple. Not only does this fall soup warm us from our nose to our toes, but it also brings with it an elegance (making it a perfect dinner party recipe). Topped with crunchy cinnamon sugar croutons, every spoonful is a winner.

Ingredients

Butternut Squash and Sweet Potato Soup

2lbs butternut squash, peeled and cubed (about 5 cups)
2 large sweet potatoes, peeled and cubed (about 4 cups)
1 large carrot, peeled and cubed
2 tbsp melted butter
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 tbsp olive oil
1 medium yellow onion, diced
1 large garlic clove, minced
1 tbsp maple syrup
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp ground cinnamon
6 ½ cups vegetable broth

Cinnamon Sugar Croutons

2 cups French bread cubes, ½-inch cubes
2 tbsp butter, melted
2 tsp sugar
¼ tsp ground cinnamon

Directions

1) For the butternut squash and sweet potato soup, preheat oven to 400ºF. Toss butternut squash, sweet potatoes and carrots with the melted butter. Season with salt and pepper and place on a rimmed baking sheet covered with aluminum foil and coated with non-stick cooking spray. Roast for 30 minutes stirring midway through until tender. Remove from oven and set aside.

2) In a large soup pot, heat olive oil over medium heat. Add onions, cooking until softened about 3 minutes. Add minced garlic, maple syrup, salt, pepper and cinnamon. Continue cooking 1 minute more. Stir in squash mixture, add vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes. Remove from heat and puree the soup using a hand held blender.

3) For the cinnamon sugar croutons, preheat oven to 350ºF. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray. In a medium bowl, toss the bread cubes with melted butter. In a small bowl, combine sugar and cinnamon. Add cinnamon-sugar mixture to the bread cubes and toss thoroughly. Spread bread cubes on baking sheet and bake for 8 minutes, stir and continue to bake 4 minutes more, until bread cubes are crispy. Top each serving of soup with a couple of croutons.

Serves 8-10

Bite Me Bit: “Ever notice that Soup for One is eight aisles away from Party Mix?”- Elayne Boosler

Enjoy more of the fall harvest with this Sweet Squash and Vanilla Wafer Casserole.

Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.

 

 

 

 

 

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