#GlutenFree #ButternutSquash #Soup #Roasted #Crouton #Recipe
Gluten-Free Crouton-Topped Roasted Butternut Squash Soup
This comforting gluten-free roasted butternut squash soup is topped with crunchy croutons for a delicious and hearty meal. Roasting the butternut squash gives it a rich, sweet flavor that pairs perfectly with the savory crouton topping. It’s the perfect dish for a chilly day and can be enjoyed as a starter or main course.
Ingredients:
- 1 large butternut squash, peeled, seeded and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup heavy cream
- 1/2 cup gluten-free croutons
- Salt and pepper to taste
Directions:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Spread the cubed butternut squash on the prepared baking sheet and drizzle with olive oil. Roast for 25 minutes, stirring occasionally, until the squash is tender and lightly browned.
- Meanwhile, heat a large pot over medium heat and add the diced onion. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
- Add the garlic and cook for an additional minute.
- Add the roasted butternut squash and vegetable broth. Bring to a boil, reduce heat to low, and simmer for 10 minutes.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Add the thyme, oregano, black pepper, and red pepper flakes. Stir to combine.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve the soup topped with gluten-free croutons.