Butternut Squash Soup with Tiny Pasta and Quick Croutons

Tuesday, October 29, 2013

There's nothing better than a bowl of hearty and hot soup during the cold weather, we're always trying different soup recipes at our household. This week I made a delicious and comforting butternut squash soup and everyone loved it. Take a look:

Recipe by Sweet Caroline

Ingredients (4 servings):
1 medium butternut squash (peeled, seeds removed, cut into 1-inch pieces)
1 chicken bouillon
2 tablespoons olive oil
1 small white onion, diced
1 cloves garlic, minced
1/2 cup tiny pasta (I used a star shaped pasta)
2 tablespoons chopped cilantro
1/8 teaspoon chili powder
Salt and black pepper

In a medium pot, combine the butternut squash and chicken bouillon with enough cold water to cover. Bring to a boil, then lower the heat and simmer until tender. Remove from heat. Transfer the butternut squash and liquid to a blender to puree (do it by batches at a time). In another medium pot, heat the olive oil and add the diced onions, sauté until translucent. Add the garlic and sauté for another minute. Pour the pureed butternut squash, add the chili powder, season with salt and pepper to taste. Add the tiny pasta. Once the pasta is completely cooked, serve with croutons and a little cilantro. Enjoy!

Quick Croutons
4 slices whole wheat bread (crusts cut off and cut into 1/2 inch pieces)
2 tablespoons olive oil
1 clove garlic, minced
Salt and pepper

In a small bowl, add the olive oil, minced garlic, salt and pepper. Set it aside for a few minutes to infuse the oil. After a few minutes, add the bread pieces to the bowl and toss really well. Heat a non stick skillet over high/medium heat, add the bread pieces. Keep tossing the bread pieces in the skillet until toasty. Serve with soup.

1 comment:

Miz Helen said...

Hi Caroline,
I can't wait to taste your soup, it looks delicious. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

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