Creamy Butternut Squash Soup with Herby Croutons

Creamy Butternut Squash Soup with Herby Croutons

Cooking time:  40 minutes

Serves 4


What You Need:

  • 1 large butternut squash, cut into 4
  • Olive oil
  • Salt
  • 1/2 loaf of sourdough bread, cut into cubes
  • 1 pouch of Haven’s Kitchen Herby Chimichurri
  • 2 shallots, sliced
  • 4 cups of broth or water or both combined!

How to Make It:

  1. Preheat your oven at 425 . Drizzle the squash with olive oil and salt and roast for about 30 minutes til tender
  2. In a large bowl, toss the bread with a drizzle of oil, about 1/4 pouch of Chimichurri and spread out on a baking sheet lined with parchment. Roast for about 10 minutes til crispy
  3. In a large pot or Dutch oven, heat the shallots until tender, then add in the meat of the squash. Sauté and smush up the squash with a pinch of salt
  4. Add in the broth/liquid and cook until it’s hot
  5. Blend until smooth then top with a drizzle of oil and the croutons
Get the Sauce

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