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Purée of Squash Soup with Homemade Croutons

  • 8servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 to 6 pounds winter squash, cut into 3 inch pieces

  2. 3 onions, cut into wedges

  3. 2 poblano chiles, seeded and coarsely chopped

  4. Salt and pepper, to taste

  5. 2 tablespoons olive oil

  6. 3 cups vegetable or chicken broth Salt and pepper to taste Garnishes:

  7. Wisconsin Asiago or Parmesan cheese shavings

  8. Pomegranate seeds

  9. Chopped parsley

  10. Homemade Croutons:

  11. 3 cups crusty bread, cut in

  12. 1/2 inch pieces

  13. 1/3 cup olive oil

  14. 1 cup (4 ounces) shredded Wisconsin Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In large roasting pan place squash, onions, chiles, salt and pepper. Drizzle with olive oil. Cover; roast at 375°F (190°C) for 1 1/2 to 2 hours, until tender. Scoop squash pulp from skin.

  2. Purée 2 cups roasted squash with broth until smooth.

  3. Heat soup and season to taste with salt and pepper.

  4. Serve with croutons sprinkled with cheese shavings, pomegranate seeds and parsley.

  5. For Homemade Croutons: Drizzle oil over bread pieces and top with cheese.

  6. Bake at 400°F (205°C) for 12 to 15 minutes or until golden brown, stirring occasionally.

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