Serves: 5-8 People | 15 minutes- prep time | 1 hour 15 minutes cooking time *30 minute active cooking time | 1 hour 30 minutes- total time
2 large butternut squashes
3 tablespoons olive oil
salt and pepper
1 medium onion, diced
6 cups vegetable broth
1 teaspoon cinnamon
1 teaspoon sugar
1/2 teaspoon nutmeg
1/4 cup heavy cream
5 slices of sourdough bread, sliced into 1/2 inch cubes
1 tablespoon butter, melted
2 teaspoons pumpkin spice
salt and pepper
Preheat the oven to 425 degrees F.
Peel the skin off of the butternut squash and cut in half with a sharp knife. Remove the seeds and discard them. Now, dice to butternut squash into 2- inch cubes.
Place the butternut squash onto a baking sheet and drizzle with 2 tablespoons of olive oil, and season with salt and pepper.
For the croutons: On a separate baking sheet, toss together the bread, butter, pumpkin spice, salt, and pepper.
Place both baking trays into the oven and bake the croutons for 10-15 minutes and roast the squash for 45 minutes or until the butternut squash is tender.
Once the croutons and squash are done cooking, remove from the oven and set aside.
Place a pot onto the stove, over medium heat. Now, drizzle in 1 tablespoon of olive oil and add in the diced onions. Sauté the onions until they are translucent, then add in the roasted squash, vegetable broth, cinnamon, sugar, and nutmeg.
Continue to cook and bring to a boil for 5 minutes
To make the soup smooth you will need to pour it into a blender or use an immersion stick blender.
If you are using a blender, pour all of the contents into the blender and blend until smooth.
If you are using an immersion stick blender, simply place the stick into the pot and blend until smooth.
Finally, stir in the heavy cream and serve immediately.
Serve with the croutons and enjoy!