Delicata Squash Soup With Parmesan Croutons Recipe
Ingredients
2 pounds delicata squash, cut in half lengthwise and seeded
2 tablespoons olive oil
2 Granny Smith apples (about 1 pound total), cut in half lengthwise and cored
4 cups Chicken Stock or canned low-sodium chicken broth
1/2 cup heavy (whipping) cream
1/4 teaspoon freshly grated nutmeg
1 tablespoon sugar
Salt and freshly ground pepper
PARMESAN CROUTONS
2 cups 1/2-inch cubes of French or rustic white bread, crusts removed
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
Directions
Use a spoon to scrape out the flesh of the squash and apples, and put in the work bowl of a food processor fitted with the metal blade.
Discard the skins.
Puree until smooth.
Add 1 cup of the stock and continue processing until smooth.
Put this mixture in a 3 1/2-to 4-quart saucepan, add the remaining 3 cups of stock, and the cream, nutmeg, and sugar.
Bring to a boil, and then reduce to a simmer and cook for 10 minutes.
Add salt and pepper to taste.
TO MAKE THE CR0UT0NS Place the bread cubes in a large mixing bowl.
Drizzle with the olive oil, add the Parmesan, and toss the bread cubes until thoroughly coated.
Spread in an even layer on a rimmed baking sheet and bake at 350°F until toasty brown, about 10 to 12 minutes.
Discard the skins.
Puree until smooth.
Add 1 cup of the stock and continue processing until smooth.
Put this mixture in a 3 1/2-to 4-quart saucepan, add the remaining 3 cups of stock, and the cream, nutmeg, and sugar.
Bring to a boil, and then reduce to a simmer and cook for 10 minutes.
Add salt and pepper to taste.
TO MAKE THE CR0UT0NS Place the bread cubes in a large mixing bowl.
Drizzle with the olive oil, add the Parmesan, and toss the bread cubes until thoroughly coated.
Spread in an even layer on a rimmed baking sheet and bake at 350°F until toasty brown, about 10 to 12 minutes.
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