Butternut Squash Soup with Pumpernickel Croutons
- 2 Tbsp. olive oil
- 1 medium onion, diced
- 1 medium red or yellow bell pepper, diced
- 4 cloves garlic, minced
- 1 (2-3 pound) butternut squash, peeled, seeded, and diced into cubes
- 16 oz frozen corn kernels
- 1 (15 ½ oz) can fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 ½ tsp. seasoning salt
- ½ tsp. salt
- ½ tsp. garlic powder
- 6 slices pumpernickel bread
- Olive oil or cooking spray
- Salt, garlic powder, and cumin to taste
- Preheat the oven to 350°F. Heat the olive oil in a stock pot over medium heat.
- Add the onions and peppers and cook until soft or for five minutes. Add the garlic and cook one minute longer.
- Add the squash, corn, tomatoes, broth, and seasonings, and bring the soup to a boil. Reduce the heat, cover, and simmer for 30 minutes or until the squash is soft.
- While the soup is simmering, make the croutons by either cutting the bread into 1” squares or using cookie cutters to cut the bread into shapes.
- Arrange the croutons on a sheet pan and drizzle with olive oil or spray with cooking spray.
- Sprinkle the croutons with salt, garlic powder, and cumin, and bake in the oven for five minutes or until crispy.
- Finish the soup by removing the pot from the stove and either transferring the contents to a blender and blending until smooth, or using an immersion blender to blend the soup directly in the pot.
- Serve the soup in bowls and top with croutons.