Jacquiline
My Butternut Squash Carrot Soup with Garlic Parmesan Croutons has received a bit of a makeover both for photos (yay for continuing to improve in my food photography) and just a tad bit of tweaking to the actual recipe. Yes! I’ll be honest sometimes recipes, even your own, need revamping and that’s totally okay! I just look at it that you must really love a recipe if you want to improve it even more. And this Butternut Squash Carrot Soup has been receiving all the love and attention it so deserves and I am so excited to share it with you again especially when butternut squash is in season!
With updating my Butternut Squash Carrot Soup with Garlic Parmesan Croutons recipe I realized something. Homemade Croutons are pretty much the best thing to ever happen to creamy soups and store bought croutons do not even compare!
It’s true! Store bought croutons will forever fair in comparison to homemade croutons. These garlic Parmesan croutons are ridiculously easy to make and I promise you will wish you had made more! So be sure to make extra! Just toss your bread cubes in olive oil, spices and Parmesan cheese. Bake in the oven and you will have the heavenly smell of homemade croutons wafting through your home for the rest of the day teasing everyone in the house. Yes please!
I hope you love the updated version of this delicious Butternut Squash Carrot Soup!
Enjoy!
- 1 tablespoon olive oil
- 2 tablespoons butter
- 6 cups cubed butternut squash soup
- 1 cup chopped carrots
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 3 cloved garlic
- 2 teaspoons freshly grated ginger
- 3 ounces cream cheese
- 2 1/2 cups water more if desired
- 4 slices french or sourdough bread
- 1/3 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/2 tsp teaspoon garlic Powder
- 1/3 cup shredded parmesean cheese
- Heat olive oil and butter in a large nonstick fry pan over medium heat until butter is just melted.
- Add the butternut squash, carrots salt and pepper to the pan and cook on medium heat stirring occasionally for 10-15 minutes or until carrots and squash have become fork tender.
- Stir into the pan the garlic and ginger. Cook an additional 2-3 minutes.
- Turn heat down to low and stir in the cream cheese until melted.
- Carefully transfer everything to a blender and add in the water.
- Blend until everything is smooth, adding more water if desired.
- Transfer the blended soup either back to the original pan or in a small pot. Turn heat on to low to keep warm while you make the croutons.
- Preheat oven to 425 degrees
- Toss the bread cubes in a bowl with the olive oil, salt, pepper, garlic powder and Parmesan cheese.
- Place on a baking sheet and bake for 12-15 minutes or until golden brown and crisp.
- Serve on top of the butternut squash carrot soup. Enjoy!