Butternut squash is slow roasted with red onions and topped with maple crunchy croutons. Kids will have fun tossing the bread and veggies in their spices and using a blender to puree this soup until smooth. This recipe comes to us from Trudy of veggie.num.num.
Cooking Tip of the Week: Butternut squash can be tough to peel. Make it easier by poking holes in the squash with a fork, cutting off the top and bottom, and microwaving it for at least three and a half minutes.
Food for Thought: Did you know butternut squash is considered a pumpkin in Australia? They turn deep orange when at their ripest, so it’s easy to imagine why!
Family Dinner Conversation Starter: If you could transform into anyone or anything just for Halloween night, who or what would you want to be?
To make the maple croutons:
Kid: Toss the bread cubes with the maple syrup and olive oil in a medium bowl. Season with paprika and salt and pepper to taste, taking care to ensure that the cubes are evenly coated.
Adult: Place a frying pan over medium heat. Add the maple coated bread cubes and cook, stirring occasionally, for 3-4 minutes, or until the bread cubes are crunchy and golden on all sides. Transfer to a plate with paper towels to absurd excess oil and set aside.
To make the butternut squash soup:
Adult: Preheat an oven to 400 degrees.
Kid: Toss the squash pieces, whole garlic cloves and red onion wedges with the oil in a large baking dish. Season with the cumin seeds, taking care to ensure the ingredients are evenly coated.
Adult: Roast the squash onion mixture in the oven for about 25-30 minutes, or until the veggies are golden and slightly caramelized. Transfer the veggies and any of their cooking juices from the roasting pan, to a large pot. Add the broth to the pot.
Kid: Squeeze the roasted garlic to remove it from its skins and add the garlic to the pot. Add the chili paste, if using.
Together: Turn heat to medium-high and bring to a gentle boil. Allow to simmer for 1-2 minutes, or until the flavors come together. Remove from heat and blend with an immersion blender until smooth, or blend in batches using a traditional blender or food processor.
To complete the Butternut Squash Soup with Maple Croutons:
Together: Return the soup to medium heat to warm through. Stir in the Greek yogurt over low heat to thicken, taking care not to let the yogurt curdle. Serve into 4 bowls, top with maple croutons and enjoy!