Butternut Squash Soup with Cinnamon toast points, Cream and Pomegranate
Description
I LOVE this recipe! Its adapted from the recipe created by the blogger “a bountiful kitchen” and it is SO easy! not to mention, its sweetened with only an APPLE! I know. The toast points add a little more sweetness and the pomegranates add some gorgeous color and a festive crunch.
Scale
Ingredients
- 1T EVOO
- 1T Butter
- 6C Butternut squash ( about 1 medium squash, cubed)
- 1t Salt and Pepper (each)
- 1 Medium Gala apple, cubed
- 2 Garlic cloves, minced
- 1 yellow onion, chopped
- 32oz Chicken stock
- 1C +3T Heavy whipping cream
- 2–3 Sliced thick cut white bread
- 1/2C Pomegranate seeds
- 2T Cinnamon/sugar mix
Instructions
- Toss the cubed squash in the evoo and about 1/3 of the S&P and lay in a single layer on a sheetpan.
- Smoke at (400F) or about 20 minutes or until the squash is almost tender, and smoky
- Scoop the squash into a large pot and add the butter, onions, garlic and apple. Sautee until fragrant.
- Add 2C of broth to the pot and bring to a boil. Cover 5 minutes until the squash is fully tender and very soft.
- Add the remaining 2C of broth and bring to a boil.
- Reduce heat and use an immersion blended to combine all the ingredients until smooth.
- Add the remaining S&P and 1C Heavy whipping cream and combine well. Cover until you serve it.
- Toast the slices of bread, brush with butter and sprinkle with cinnamon and sugar mix. Cut of thr crusts and slice into 4 triangles.
- Ladle the soup into individual bowls. drizzle a spoonful of cream over the top and add some pomegranate seeds to the center. Place 2 toast points on the edge right before serving. Perfect fall soup!
