July 14, 2016
Dinner, Lunch, Vegetables,
Squash, North American, Quick Meals, Small Batch Cooking, Entertaining, Fall/Autumn, Winter, Stove Top, Vegetarian, Alcohol, Make it from scratch more
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"This recipe is pure to its butternut squash flavor for it doesn't complicate itself by the addition of other vegetables or a ton of spices. Rather it adds flavor elements such as amaretto and crunchy cinnamon crunch topping which nudges and awakens the butternut. Source: Jessica Merchant"
Preheat the oven to 400ºF.
Spread the bread cubes on a baking sheet and toss them with the olive oil, sugar, and cinnamon. Bake the cubes until golden and crunchy, 10 to 12 minutes. Remove the sheet from the oven and let the croutons cool on the sheet.
Meanwhile, while the croutons are baking, heat a large pot over medium heat and add the olive oil and butter.
Add the onions with the pinch of salt and stir. Cook until softened, 5 minutes. Add the garlic and cook for another minute, then pour in the amaretto and cook for 5 minutes, stirring occasionally.
Add the squash cubes, stock, and water to the pot. Cover, reduce the heat to medium-low, and simmer until the squash is soft, 20 minutes.
Once the squash is soft, remove the pot from the heat and carefully pour the entire soup mixture into a high powered blender (you may need to do this in batches).
Puree until creamy, about 5 full minutes. Transfer the soup back to the pot and heat it over low heat.
Stir in the coconut milk, remaining 1/4 teaspoon salt, and pepper. Taste and season the soup additionally if needed.
Ladle the soup into bowls and set the croutons on top. Garnish with the scallions and sunflower seeds. Drizzle extra coconut milk on top, if desired.
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