Butternut Squash Soup with Croutons
Ingredients
For the Butternut Squash Soup:
1 cup Florida Orange Juice2 tbsp. olive oil, divided
3 celery stalks, chopped
1 onion, peeled and chopped
1 carrot, peeled and chopped
5 cups low-sodium vegetable stock
2 tbsp. fresh sage, chopped
1 yellow pepper, seeded and cut into strips
1 medium zucchini squash, peeled and sliced into 1-inch pieces
1 medium butternut squash, peeled, seeded and cubed into 1-inch squares
Salt and pepper to taste
For the Orange Croutons:
1 cup Florida Orange Juice2 cups prepared seasoned cubed stuffing mix (not crumbled) or 8 crostini
Preparation
1. Preheat oven to 425° F.
2. Place butternut squash, zucchini and yellow peppers in a medium-sized roasting pan. Drizzle 1 tablespoon of olive oil over vegetables, tossing to coat.
3. Bake in oven, uncovered, for 40 minutes. Turn vegetables every 10 minutes to brown evenly on all sides.
4. Heat remaining 1 tablespoon olive oil in a Dutch oven. Add celery, onion and carrot and sauté for 3 to 5 minutes.
5. Add 1 cup Florida Orange Juice, vegetable broth, sage and roasted vegetables to Dutch oven. Bring to a boil, then cover and simmer for 20 minutes. Let cool.
6. Carefully puree small batches in blender. Return pureed mixture to Dutch oven and heat through.
7. Place soup in bowls and top with Florida Orange Croutons if desired (see preparation below). Serve immediately.
For an added crunch and great taste, try topping your Butternut Squash Soup with our Florida Orange Croutons.
1. Spread seasoned cubed stuffing mix on a small cookie sheet with 1-inch sides.
2. Pour remaining cup of Florida Orange Juice onto cookie sheet and allow breadcrumbs to soak for approximately 10 minutes (cubed stuffing should retain a slight crunch). TIP: Do not use a bowl – croutons will end up mushy.
3. Strain remaining Florida Orange Juice from cubed stuffing into pureed vegetable mixture and heat through.
4. Top soup with Florida Orange Croutons. Serve immediately.