simple butternut squash soup with garlic-thyme croutons (gf + df)
Squash soup for squash soup lovers! I’ve made various iterations of butternut squash soup in the last few years. Sometimes mixed with root vegetables or cut with a generous squeeze of orange juice at the end. In this recipe, the initial sautéing of the celery and onion give the soup depth, and the spices and herbs: turmeric, paprika, and thyme make it warm and savoury. The croutons are an extra touch. I used a dark GF chia and chicory bread, hence the deep brown colour (not burnt, promise!), but rye or sourdough would be great too. Roasted pepitas, a drizzle of yogurt, fried sage, or a scattering of fresh herbs would also be welcome.
1 medium-size squash,
peeled and cubed 1 small onion,
diced 2 celery stalks,
diced 1 clove garlic,
sliced olive oil
¼ tsp turmeric
¾ tsp paprika
1 tsp kosher salt (more to taste)
½ tsp pepper
½ tsp dried thyme
4-5 cups stock (chicken or vegetable)
butternut squash soup:
Step 1: Put a large pot on medium-high heat and add a couple glugs of olive oil – enough to create a thin layer along the bottom. Add the diced onion, celery, garlic, a sprinkle of salt, a pinch of pepper, and sauté till softened, at least 5 minutes – 15 if you have time. Cooking them longer will add more depth of flavor to the soup!
Step 2: Add the cubed squash, turmeric, paprika, and dried thyme and sauté for 5 minutess, ideally till the squash gets a little colour. Add in 4 cups of stock and bring to a boil. Turn down to a simmer as soon as it starts to boil and cover till the squash is cooked through – about 30 mins.
Step 3: Once the soup has cooled enough to handle, use a stand or immersion blender to puree the soup. Add the soup back to the pot and taste for salt. If you prefer the soup thinner, add more stock. Serve topped with croutons!
½ a loaf of bread – gluten-free, rye, or sourdough
6 sprigs fresh thyme
3 cloves garlic, smashed or minced
about ¼ cup olive oil salt pepper
Step 1. Heat your oven to 375 degrees
Step 2. Tear the bread with your hands into small square-ish shapes. Add to a bowl along with thyme leaves, garlic, enough olive oil to thoroughly coat each piece of bread (about ¼ cup), salt, and several cracks of pepper. Toss with a spoon or your hands and taste for salt. Spread onto a baking sheet.
Step 3. Bake for about 20 minutes, tossing in between and checking to ensure they don’t burn.
Step 4. Let cool and store in an airtight container in the fridge for about a week. Eat with everything 🙂