Roasted butternut squash soup with homemade garlic croutons
Servings: 4 servings
Ingredients
For the soup
- 1 large butternut squash
- Handful of fresh thyme
- Salt & black pepper
- Sprinkle of chilli flakes (add more or less depending on your heat preference)
- Drizzle of olive oil
- 1 white onion (peeled and cut into quarters)
- 1 garlic bulb (with the top cut off)
- 50 ml dairy free cream
- Vegetable stock (around 250-300ml but you can add more or less depending on how thick you like your soup to be)
For the croutons
- 3 slices gluten free bread
- Drizzle of olive oil
- Salt & black pepper
- Sprinkle of garlic granules
Instructions
For the soup
- Pre heat your oven to 190C. Cut your butternut squash in half and place on a baking tray. Add fresh thyme, chilli flakes, salt, black pepper and drizzle with olive oil. Roast in the oven for 30 minutes.
- After 30 minutes, remove from the oven and add the garlic bulb and onion. Roast for another 30 minutes, or until the butternut squash is soft.
- Remove from the oven and use a spoon to remove the flesh from the butternut squash. Place in a food processor or blender with the cooked onion and squeeze out the content of the roasted garlic. Add the double cream and vegetable stock to the blender and blend until fully combined (add more vegetable stock if needed).
For the croutons
- Cut the crusts off the bread and cut the bread into small square chunks. Place on a baking tray and drizzle over your olive oil. Add salt, black pepper and garlic granules and place in the oven for around 10 minutes, until the croutons start to harden.
- Serve the warm soup with the garlic croutons, extra black pepper and fresh thyme.