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Creamy butternut squash soup with cheesy ghost croutons. The perfect bowl of fall comfort and really fun too!
Put a very large saucepan on medium heat and pour in a couple of glugs of olive oil. Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon. You’ll use these for sprinkling over the soup at the end so set them aside. In the pan you’ll be left with a beautifully flavored oil.
Put the pot back on the heat and throw in your onion, carrot, garlic, rosemary, crushed red pepper and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock/broth to the pan, bring to a boil and simmer for around 40-50 minutes.
When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender or food processor and pulse until you have a smooth puree (but you can leave it slightly chunky if you like). Return to the pot to the heat and add the cream and butter, stirring until mixed through. Allow to simmer on the stove until ready to serve.
Make your croutons:
Preheat oven to 375 F.
Take a ghost-shaped cookie cutter and cut your beer bread into to four ghosts. Lightly butter one side of the toast and place them butter side down on a baking sheet. Sprinkle the top side with as much cheese as you desire. Bake for 5-10 minutes or until your ghosts are toasted and the cheese has melted.
To serve: Divide the soup between your bowls, placing a ghost on top of each. Sprinkle with a few of your crispy sage leaves.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!