Butternut Squash Soup w/ Curried Pumpkin Spice Croutons


For the Soup:

2 tbsp butter

1 2lb butternut squash (peeled and seeded and diced to ½ inch cubes)

1 large onion (chopped)

4 cups of chicken stock (preferably homemade)


Salt and fresh ground black pepper

For the Croutons:

2 Stone & Skillet Pumpkin Spice English Muffin (cut into ¼ inch cubes)

1 tbsp Madras curry powder

2 tsp olive oil


For the Toasted Pumpkin Seeds:

¼ cup pumpkin seeds

1 tsp olive oil


Lime Crema

1 cup greek yogurt

Grated zest of 1 lime

2  tbsp lime juice

2 tbsp olive oil

Salt and fresh ground black pepper

2 tbsp chopped sage

  1. Heat large pot over med-high. Add onions and cook for a few minutes.
  2. Add butternut squash and saute until slightly brown
  3. Pour in stock and bring to a boil.
  4. Turn the heat down and simmer for 30 minutes
  5. Carefully ladle hot soup into a blender and liquefy until smooth. *be careful not to fill the bender too much.
  6. Pour blended soup back into a new pot and heat to low.
  7. Add a pinch of nutmeg and salt and pepper to taste
  8. Heat skillet on med heat
  9. Add olive oil and Madras curry
  10. Add english muffin cubes and toast
  11. Remove and allow to cool on a plate
  12. In the same skillet, add 1 tsp olive oil and pumpkin seeds.
  13. Toast until fragrant and slightly brown
  14. Mix Greek yogurt, lime zest, lime juice, olive oil, salt and pepper in a bowl
  15. Pour soup into bowls and top with croutons, pumpkin seeds, lime yogurt, and chopped sage

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