Butternut Squash Soup with Maple Butter Croutons

Name: Butternut Squash Soup with Maple Butter Croutons
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cups large butternut squash or 4-5 pre-diced squash; 2 stalks celery, diced; 1 apple peeled and cored; 5 cups Chicken Stock; 1/8 tsp cayenne (if you like a little heat I would suggest going to to 1/4 tsp cayenne); 1/4 tsp dried thyme; 1/4 tsp nutmeg; 1/4 tsp cinnamon; 1/2 tsp black pepper; 1/2 tsp onion powder; 1 to 1 1/2 tsp salt ( (taste and adjust accordingly, different chicken stocks have varying sodium so adjust to your liking)); 1/4 cup heavy whipping cream (To be added after the soup is cooked and blended); To make the croutons; 3 pieces Largeof bread cut into chunks; 1 Tablespoon butter; 1 Tablespoon maple syrup; Pinch of salt

This butternut squash soup with maple butter croutons is the perfect soup for a chilly or cold fall or winter day! What to say about this soup…yummmm… and it’s more like what not to say about this soup! It’s REAL good!

First and foremost, this soup is delicious! Savory, sweet, buttery, a ever so subtle spice to wake up all the flavors and make them shine even brighter! The maple butter croutons are so yummy and I am just going to say for the record that you will probably need to double the amount because half of them will get eaten before they even grace your soup.

Second, one of the great things about this soup is it’s made in a Instant pot or pressure cooker! Which means it comes together, prep to finish is about 30 minutes. Most of that time is from peeling the squash and cleaning the seeds out, which step you can avoid by buying pre-cut squash!

Third, the soup is packed with loads of vitamins! If you are worried about kids trying this, you may want to try it over pasta or along side pasta to make it seem more familiar.

Here is what you need

To make the soup

1 large butternut squash or 4-5 cups pre-diced squash

2 stalks celery diced

1 apple peeled and cored

5 cups chicken stock

1/8 tsp cayenne (if you like a little heat I would suggest going to to 1/4 tsp cayenne)

1/4 tsp dried thyme

1/4 tsp nutmeg

1/4 tsp cinnamon

1/2 tsp black pepper

1/2 tsp onion powder

1 to 1 1/2 tsp salt (taste and adjust accordingly, different chicken stocks have varying sodium so adjust to your liking)

1/4 Cup heavy whipping cream (to be added after the soup is cooked and blended)

To make the croutons

3 Large pieces of bread cut into chunks

1 Tablespoon butter

1 tablespoon maple syrup

Pinch of salt

How to make

Add all ingredients except the heavy whipping cream into the instant pot or pressure cooker. Cook for 10 minutes on high pressure with a quick release.

Blend with an immersion blender or let cool slightly before blending in a blender and add 1/4 cup heavy whipping cream and serve.

To make the croutons, dice bread into chunks and brown in a sauce pan over medium heat with 1 tablespoon butter and 1 tablespoon maple syrup until golden and slightly caramelized.

Add Croutons on top pf soup just before serving.

Enjoy!

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5 from 2 votes