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!
- 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.
- 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.