Easy Sweet Potato and Squash Soup with Gingerbread Croutons
This recipe courtesy of Jamie and Bobbie Deen, for Beringer (Million Meals Holiday Recipes) 2011
Total Steps
10
Ingredients
11
Tools Needed
10
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Beringer Million MealsIngredients
- 1/2 cup light cream
- 1/4 teaspoon cinnamon
- pinch nutmeg
- 3-4 slices prepared gingerbread
- 2 pounds butternut squash
- 4 sweet potatoes
- 1 large onion
- 4 tablespoons butter
- 8 cups vegetable stock(optional)
- Kosher salt
- freshly ground pepper
Instructions
Step 1
Preheat the oven to 350ºF.
Step 2
Line a baking sheet with parchment paper.
Step 3
Place the gingerbread cubes on the prepared baking sheet and bake for 15 minutes, turning them over once halfway through baking.
Step 4
Continue baking the gingerbread croutons until they are hard and dry, if needed.
Step 5
In a large saucepan, combine the butternut squash, sweet potatoes, onion, butter, vegetable stock, cinnamon, and nutmeg.
Step 6
Bring the mixture to a simmer, uncovered, and cook for 40 minutes.
Step 7
Working in batches, carefully transfer the hot soup to a blender and puree until smooth.
Step 8
Season the soup with Kosher salt and freshly ground pepper to taste.
Step 9
Temper the light cream by gradually adding a small amount of the hot soup puree to it, then stir the tempered cream into the rest of the soup puree.
Step 10
Serve the soup hot, topped with the gingerbread croutons.