Description
A recipe for Harvest Butternut Squash Soup With Ranch Croutons

Ingredients

• Recipe created by cookbook author Diane Morgan

Preparation
Prep time: 20 minutes | Cook time: 45 minutes

Soup 2 pounds butternut squash, peeled, cut in half lengthwise, seeded and cut into 2-inch chunks 2 tablespoons extra virgin olive oil 2 Granny Smith apples (about 1 pound total), cut in half lengthwise and cored 4 cups canned low-sodium chicken broth, divided 1/2 cup heavy (whipping) cream 1/4 teaspoon freshly grated nutmeg 1 tablespoon sugar Salt and freshly ground pepper Ranch Croutons 1 baguette, ends trimmed, remainder cut into 3/4-inch cubes 1 1-ounce packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix 6 tablespoons extra virgin olive oil

Nutrition
Soup

Preheat oven to 350°F. In large bowl, toss squash cubes with olive oil and arrange on large rimmed baking sheet. Place apples, cut side down on baking sheet. Roast until tender when pierced with fork, about 30 to 35 minutes.

Place roasted squash cubes in work bowl of food processor fitted with metal blade. Use spoon to scrape out flesh of apples, and add to work bowl. Discard apple skins. Purée squash and apples until smooth. Add 1 cup stock and continue processing until smooth. Put mixture in 3 1/2- to 4-quart saucepan; add remaining 3 cups stock, cream, nutmeg and sugar. Bring to boil, and then reduce to simmer and cook 10 minutes. Add salt and pepper to taste.

Ranch Croutons

Place bread cubes in large mixing bowl. Toss with seasoning mix until thoroughly coated. Drizzle olive oil over and toss bread cubes until thoroughly coated. Spread in even layer on rimmed baking sheet and bake until toasty brown, about 10 to 12 minutes. Set aside until ready to serve.

When ready to serve, ladle soup into warmed soup tureen or individual soup bowls, garnish with croutons and serve immediately.

Serves
Makes 6 servings

Variations
no information available