Butternut Squash Soup with Cinnamon Croutons

The butternut squash that I bought was quite a huge one (weighed about 1.5kg I think) and using the whole squash for a dish would be too heavy for just the 3 of us, so I decided to make maybe another dish or 2 with the leftovers after our Seared Tuna Steak with Butternut Squash & Mushroom Risotto meal.

Making butternut squash soup is a good way to finish off most of the leftovers we have. It’s very heartwarming and comforting, great for a wintery cold night. I made some cinnamon croutons to go with it, and I have to say that it is a MUST, the croutons went extremely well with the dish. I forgot where I got the idea of pairing cinnamon croutons with butternut squash soup, might be Alton Brown, since I am a fan of his Good Eats. Anyway, the sweet cinnamon croutons made a great accompaniment to this savoury squash soup and I strongly recommend that you make some to go with your butternut squash soup!

butternut squash soup


  • 1 cup Shallots – diced
  • 1 Large Onion – diced
  • 1 Carrot – diced
  • 1 Celery Stalk – diced
  • 1 tbs Butter
  • 750g Butternut Squash – cubed
  • Squash seeds
  • about 2 1/2 cups chicken stock (low sodium) or Water
  • 2 tbs Creme Fraiche/ Heavy Cream


  • Sauté shallots in butter until translucent and soft.
  • Mix in squash seeds and stir fry for awhile.
  • Add 1 cup stock/ water, simmer for about 30 mins.
  • Drain, keep stock aside for later use.
  • Steam the bowl of squash until soft (about 30 mins).
  • In another pan, saute onion, carrot and celery until soft.
  • Add steamed squash and stock (remaining cup of chicken stock/ water and drained stock from sauteed shallots and squash seeds), simmer for about 30 mins.
  • Blend until smooth.
  • Add salt to taste.
  • Stir in creme fraiche.

Cinnamon Croutons


  • 3 sliced Bread – cut into cubes
  • 1/2 tsp Cinnamon Powder
  • 1/2 tbs Brown Sugar
  • Oil Spray


  • Preheat oven to 180°C.
  • Toss together bread, cinnamon powder and brown sugar.
  • Spread on baking sheet, oil croutons with oil spray and bake until browned. Toss croutons around every 5 mins.

I am sending this to Aparna at My Diverse Kitchen. She is hosting the “Food In Colors” event for February and this month’s colour is orange.