Kitchen Corner
May 31, 2016
Butternut Squash Soup with Garlic Croutons

I am not a pumpkin or squash lover, so I never tried this recipe until I attended a function recently and it was placed in front of me. And it was AMAZING. So, I just had to try it and this recipe did not disappoint.

You will need:{{more}}

1 medium or 2 small butternut squash, halved, seeds removed

A few pieces of chive

2 cups chicken or vegetable broth

3/4 cup coconut milk

3-4 large pegs of garlic

1 medium onion (cubed)

1 pimento pepper (flavour pepper)

1 small sweet pepper

Dash of all-purpose seasoning


Half squash down the length and rub the insides with oil. Place the squash face down on wax paper and bake at 350° for 30 minutes or until soft and cooked through; a fork should easily be inserted. Remove squash from skin and discard the peel. Place squash, garlic, chive, onion, peppers, broth and milk in blender and puree. Pour into a pot and add all-purpose seasoning. Bring to a boil on low heat until reduced to a creamy texture. Serve warm with garlic croutons

Garlic Croutons

You will need:

8 slices bread

1/4 cup olive oil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Parsley chopped


Lay bread on a large baking sheet. Brush both sides of bread with olive oil and sprinkle with herbs and spices. Use a pizza cutter to quickly slice the bread into cubes. Toss the cubed bread to evenly distribute the spices. Then lay flat on the baking sheet. Bake at 450° for 5-8 minutes or until they are toasty brown, tossing the croutons every 2 – 3 minutes to avoid burning.

Tip – If you don’t have chicken broth, use 1-1 1/2 tbsp Maggi cube with water. Cream of chicken or mushroom can also be used instead of chicken broth or milk. When making the croutons, you can use a toaster oven as well. Substitute olive oil with butter; just be sure to spread evenly on bread.