Squash Soup With Whole-Grain Croutons

1. 1

   Preheat oven to 350u00b0F. Toss bread with 2 Tbsp. oil and 1/2 tsp. salt, spread in a single layer on a baking sheet, and bake until crisp, 12 to 15 minutes. Let cool.

2. 2

   Warm remaining 1 Tbsp. oil in a large saucepan over medium-high heat. Add garlic and cayenne and cook, stirring, until fragrant, about 1 minute. Stir in squash, chicken broth and 2 1/4 cups water, bring to a boil, lower heat, cover, and simmer until squash is soft, about 25 minutes. Puree in batches in a blender and season with salt.

3. 3

   Ladle soup into bowls, sprinkle with croutons, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.