Easy Sweet Potato and Squash Soup with Gingerbread Croutons
3-4 slices of prepared gingerbread cut into 18 large cubes
2 pounds butternut squash, halved, peeled and seeded; cut into 1-inch pieces
4 sweet potatoes, peeled and diced
1 large onion, diced
4 tablespoon butter
8 cups vegetable stock, more if you like a thinner soup
1/4 teaspoon cinnamon pinch of nutmeg
1/2 cup light cream
Kosher salt and freshly ground pepper
Preheat oven to 350º F.
Line a baking sheet with parchment paper
Place the prepared ginger bread cubes on the tray and bake for 15 minutes, turning over once in the middle of baking.
Gingerbread croutons should be hard and dry. If not, continue baking until hard.
In a large saucepan, add squash, sweet potatoes, onion, butter, vegetable stock, cinnamon
Simmer, uncovered, for 40 minutes.
Working in batches, puree soup in a blender until smooth.
Salt and pepper to taste.
Temper the cream by adding a little of the hot soup puree into the light cream before stirring into the rest of the soup puree.
Serve topped with gingerbread croutons.