Squash soup with Parmesan croutons

Introduction

If you’re looking for a delicious, comforting dish that’s perfect for any time of the year, squash soup with Parmesan croutons should be at the top of your list. This savory soup, rich in flavor and texture, is a wonderful way to enjoy the natural sweetness of squash. Paired with crunchy, cheesy croutons, it’s an experience that delights the taste buds. Whether you’re a seasoned cook or a beginner in the kitchen, this guide will walk you through every step of making this flavorful soup.

Why Squash Soup?

Squash soup is not only delicious but also incredibly versatile. Whether you’re using butternut, acorn, or even pumpkin, the natural sweetness and creaminess of squash make it the perfect base for a warm, hearty soup. It’s a dish that can be served as a starter or the main course, and it pairs beautifully with a variety of flavors.

The Perfect Comfort Food for All Seasons

While squash soup is often associated with autumn, it’s a comfort food that can be enjoyed year-round. Its creamy texture and warm flavors make it a perfect dish for chilly winter nights, yet it’s light enough to be enjoyed in the spring or summer. The addition of Parmesan croutons adds a delightful crunch that elevates this humble soup to a gourmet experience.

Ingredients You’ll Need

Main Ingredients for the Squash Soup

The base of this soup is, of course, the squash. You’ll need about 2 pounds of your preferred squash, peeled, seeded, and cubed. Other key ingredients include:

• 1 large onion, chopped
• 2 cloves of garlic, minced
• 4 cups of vegetable or chicken broth
• 1 cup of heavy cream (optional)
• 2 tablespoons of olive oil
• Salt and pepper to taste

Types of Squash to Consider

Butternut squash is the most popular choice for this soup due to its sweet, nutty flavor and creamy texture when cooked. However, you can experiment with other varieties like acorn squash, kabocha, or even pumpkin. Each type of squash offers a slightly different flavor profile, allowing you to customize the soup to your liking.

Ingredients for Parmesan Croutons

For the croutons, you’ll need:

• 4 slices of day-old bread, cut into cubes
• 2 tablespoons of olive oil or melted butter
• ½ cup of grated Parmesan cheese
• A pinch of garlic powder
• A pinch of dried Italian herbs (optional)

Optional Add-ins for Enhanced Flavor

To add more depth to your soup, consider including:

• A pinch of nutmeg for warmth
• A tablespoon of maple syrup or honey for added sweetness
• A splash of white wine or apple cider vinegar for acidity

Step-by-Step Guide to Preparing Squash Soup

Prepping the Squash

Start by peeling and seeding your squash. This can be a bit tricky with tougher-skinned varieties like butternut, so take your time. Once peeled, cut the squash into even cubes to ensure they cook evenly.

Sautéing the Base Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Next, add the minced garlic and cook for another minute, being careful not to burn it.

Cooking the Squash

Add the cubed squash to the pot and stir to coat it in the oil, onion, and garlic mixture. Pour in the broth, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20-25 minutes, or until the squash is tender.

Blending the Soup to Perfection

Once the squash is fully cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. If you prefer a chunkier texture, blend only half of the soup.

Adjusting the Seasoning

After blending, taste the soup and adjust the seasoning with salt and pepper. If you want a richer soup, stir in the heavy cream at this stage. If the soup is too thick, add a little more broth until you reach the desired consistency.

Crafting the Perfect Parmesan Croutons

Choosing the Right Bread

Day-old bread works best for croutons because it holds up well during the baking process. A sturdy bread like a French baguette or sourdough is ideal.

Preparing and Seasoning the Bread

Preheat your oven to 375°F (190°C). Toss the bread cubes with olive oil or melted butter, ensuring they’re evenly coated. Sprinkle the Parmesan cheese, garlic powder, and dried herbs over the bread, and toss again to distribute the seasoning.

Baking to Golden Perfection

Spread the bread cubes in a single layer on a baking sheet. Bake for about 10-15 minutes, turning once halfway through, until the croutons are golden brown and crispy. Keep an eye on them to prevent burning.

Combining the Soup and Croutons

Serving Suggestions

Ladle the hot soup into bowls and top each serving with a handful of Parmesan croutons. The contrast between the creamy soup and the crunchy croutons is simply irresistible.

Garnishing Ideas

For added flair, consider garnishing your soup with a drizzle of olive oil, a sprinkle of fresh herbs like parsley or thyme, or a swirl of cream. A few extra shavings of Parmesan on top also add a lovely finishing touch.

Variations on the Classic Recipe

Adding Spices for a Flavor Twist

If you’re looking to spice up your soup, consider adding curry powder, cumin, or smoked paprika to the base vegetables while sautéing. These spices complement the sweetness of the squash beautifully.

Making It Creamy: Dairy and Non-Dairy Options

For a richer, creamier soup, add heavy cream or coconut milk towards the end of cooking. If you’re avoiding dairy, coconut milk is a fantastic alternative that adds a subtle sweetness.

Incorporating Protein: Chicken, Bacon, or Tofu

To turn this soup into a more substantial meal, add cooked chicken, crispy bacon bits, or even pan-fried tofu. These additions not only increase the protein content but also introduce new textures and flavors.

Tips for Storing and Reheating

Best Practices for Freezing Squash Soup

Squash soup freezes exceptionally well. Allow the soup to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to three months. When you’re ready to enjoy it, thaw the soup in the refrigerator overnight.

Reheating Tips to Retain Flavor and Texture

When reheating, gently warm the soup over low heat on the stove, stirring occasionally. If the soup has thickened during storage, add a splash of broth or water to achieve the desired consistency. Avoid using the microwave as it can cause the soup to heat unevenly and alter the texture.

Storing Croutons to Keep Them Crunchy

To keep your croutons from getting soggy, store them in an airtight container at room temperature. They’ll stay crispy for up to a week. If they lose their crunch, you can quickly revive them by reheating them in the oven for a few minutes.

Nutritional Benefits of Squash Soup

Why Squash is a Nutritional Powerhouse

Squash is packed with essential vitamins and minerals, including vitamins A and C, potassium, and fiber. These nutrients support a healthy immune system, promote good vision, and aid in digestion. Plus, squash is low in calories, making it a great option for a satisfying yet healthy meal.

The Health Benefits of Homemade Croutons

While croutons are often seen as a decadent topping, when made at home, they can be a healthier option. By controlling the type and amount of oil, seasoning, and cheese, you can create croutons that are lower in sodium and free from preservatives found in store-bought versions.

Conclusion

Squash soup with Parmesan croutons is more than just a meal—it’s a cozy, comforting experience that brings warmth and joy to any table. With its rich flavors and satisfying textures, this dish is sure to become a favorite in your recipe rotation. Don’t be afraid to get creative with the ingredients and make it your own. Whether you stick to the classic recipe or experiment with new flavors, you’re in for a delicious treat.

FAQs

Can I use different types of squash for this soup?

Yes, you can use a variety of squash types, including butternut, acorn, kabocha, or even pumpkin. Each offers a unique flavor and texture, so feel free to experiment!

How do I prevent my croutons from getting soggy?

To keep croutons crunchy, store them in an airtight container and only add them to the soup just before serving.

30 Minute Mushroom Chicken with Coconut Rice

Course: AppetizerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 cups French bread (cut into bite-size pieces and dried overnight)

• 3 eggs

• 3/4 cups milk

• 1 teaspoon vanilla

• 1/4 cup sugar

• 1/4 cup brown sugar

• 2 teaspoons cinnamon

Directions

• Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
• Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
• Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
• Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
• Chill until ready to serve.  Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions.

Recipe Video

Notes

• Kid-Friendly Adaptation: Cook the chicken at low heat in broth instead of buffalo sauce. Use fresh ingredients for better taste. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.