Butternut Squash Soup with Maple Butter Croutons
The perfect meal for a cold winter or autumn day!
Servings: 6 people
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
Instructions
- Add all ingredients except the heavy whipping cream into the instapot 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!