Roasted Butternut Squash Soup With Paprika Croutons Recipe

Roasted butternut squash soup with paprika croutons recipe

One of the best soups I’ve ever had the pleasure of enjoying was at Wolfgang Puck Express in the Mall of America here in Minnesota. Their roasted butternut squash soup was ridiculously good. It was thick, creamy, rich, slightly sweet with just a hint of citrus. They served it with some toasted flatbread and a splash of roasted red pepper sauce.

One night I went to the Mall of America after work to do a little shopping and to grab a bite to eat. I turned the corner to go to Wolfgang Puck Express, and to my horror, discovered that the restaurant had closed.

I came to the realization that the only way I could continue enjoying this soup was to find a suitable copycat recipe myself. I found this one and adapted it slightly. The end result? This version comes very close to the soup at Wolfgang Puck Express.

Thank goodness for the Internet, because I found the love-of-my-life soup recipe. And thank goodness for Wolfgang Puck too.

How to roast butternut squash

Roast butternut squash for about an hour at 400F

  • Can’t get enough squash soup this time of the year? Try this acorn squash soup recipe (with cinnamon-sugar croutons) that I made last year.

Roasted Butternut Squash Soup With Paprika Croutons Recipe

Yield: 4 large servings

Prep Time: 20 min

Total Time: 90 min

Top this soup with roasted butternut squash seeds, sliced apple, chopped scallions, or other favorite soup toppings.

Ingredients:

For soup:

  • 1 medium butternut squash
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • Juice from two oranges (or 1/2 cup orange juice)
  • 2 cups water plus 2 chicken boullion cubes or 2 14.5-ounce cans chicken broth
  • 1/2 cup whole milk or half-and-half
  • 2 tablespoons sugar
  • Garlic powder, paprika, salt and pepper, to taste

For croutons:

  • 1 small loaf crusty French bread
  • 2 tablespoons olive oil
  • 3/4 teaspoon paprika
  • 1/2 teaspoon fine grain sea salt

Directions:

  1. Heat oven to 400F. Cut butternut squash into fourths and remove seeds. Pour a bit of olive oil in the bottom of a baking dish, and place squash cut-side down. Roast for 50 minutes to one hour, or until squash is tender. Allow to cool. Scoop out cooked butternut squash and place in a blender to puree. Set aside.
  2. In a medium saucepan, saute onions in olive oil for a few minutes, until onions soften. Add garlic and cook for about 30 seconds. Add orange juice, chicken stock, milk, and butternut squash puree. Add sugar and spices. Stir and simmer until ready to serve.
  3. To make paprika croutons, preheat oven to 375F. Cut French bread into small cubes. Coat with olive oil and sprinkle with paprika. Bake for 10 to 12 minutes, or until slightly browned.

2 Responses to “Roasted Butternut Squash Soup With Paprika Croutons Recipe”

  1. 1

    Alyssa (Everyday Maven) — October 15, 2012 @ 4:45 pm

    I have a roasted butternut squash soup planned for later this week too – such a great indicator that Fall is really here! I love your pictures – beautiful!

  2. 2

    Eileen — October 15, 2012 @ 5:37 pm

    I’ve had a squash sitting on my counter for a while–and I think a soup like this may be its destiny! 🙂 Love the depth of flavor you get by roasting the squash before soupifying.

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