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Butternut Squash Soup with Cinnamon Croutons

For soup:
1 medium leek
3 Tbsp. butter
2 medium carrots, peeled and coarsely chopped
1 medium onion, coarsely chopped
1 medium butternut squash (2½ pounds), peeled and cut into 1-inch pieces
1 (14½ oz.) can chicken or vegetable broth
½ tsp. salt
2 ¼ cups water
½ cup half-and-half or light cream
For cinnamon croutons:
½ loaf (4 oz.) French bread, cut into ¾ inch cubes
3 Tbsp. melted butter
¼ tsp. The Spice Hunter Highland Harvested Saigon Cinnamon
scant 1/8 tsp. salt

Prepare Cinnamon Croutons before making soup. Preheat oven to 400°F. In bowl, combine butter, cinnamon, salt, and bread cubes; toss to coat. Spread bread cubes in 15 by 10 inch cookie sheet; bake 10-12 minutes, until golden. For soup, cut off root end of leek. Cut leek lengthwise in half; rinse throughly with cold water. Coarsely chop white and pale-green part of leek; discard tough dark-green part. In 5-quart Dutch oven or saucepan, melt butter over medium-high heat. Add carrots, onion, and leek. Cook until brown, stirring occasionally, about 10 minutes. Add squash, broth, salt and water; heat to boiling. Reduce heat; cover and simmer until squash is very tender, about 15-20 minutes. In blender, with center cover removed, puree squash mixture in small batches until smooth. Pour pureed soup into large bowl. Return soup to Dutch oven, stir in half-and-half. Heat soup, stirring occasionally, until hot. Serve with cinnamon croutons. Adapted from Good Housekeeping