Easy Sweet Potato and Squash Soup with Gingerbread Croutons
Ingredients
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
Preparation
1
Preheat oven to 350ยบ F.
2
Line a baking sheet with parchment paper
3
Place the prepared ginger bread cubes on the tray and bake for 15 minutes, turning over once in the middle of baking.
4
Gingerbread croutons should be hard and dry. If not, continue baking until hard.
5
In a large saucepan, add squash, sweet potatoes, onion, butter, vegetable stock, cinnamon
6
and nutmeg.
7
Simmer, uncovered, for 40 minutes.
8
Working in batches, puree soup in a blender until smooth.
9
Salt and pepper to taste.
10
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.
11
Serve topped with gingerbread croutons.
.
About
This recipe courtesy of Jamie and Bobbie Deen, for Beringer (Million Meals Holiday Recipes) 2011
Yield:
Serves 6
Added:
Wednesday, November 9, 2011 - 11:00pm
