Ambercup Squash Soup with Cinnamon Raisin Croutons

Ambercup Squash with Cinnamon Raisin Croutons

Ambercup Squash with Cinnamon Raisin Croutons

So what are the results when you blend together roasted squash, broth and a pumpkin spice mix? It’s a delicious, aromatic soup! It features sweetness from the honey, spiciness from the black pepper and when topped with cinnamon raisin croutons the result is a unique and very satisfying soup.  This recipe calls for already roasted squash, add more cooking time if you need to roast your squash first.

Ambercup Squash Soup with Cinnamon Raisin Croutons
 
Prep time

Cook time

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Author:
Recipe type: Soup
Serves: 2

Ingredients
  • 1 cup roasted Ambercup squash, pureed (other squash types such as butternut will work too)
  • ¼ cup onion, chopped
  • 2½ cups vegetable broth
  • 1 medium size potato, cubed
  • 1 teaspoon ground cinnamon, plus extra
  • ¼ teaspoon of ground nutmeg
  • ¼ teaspoon of ground cardamom
  • ½ teaspoon of ground cloves
  • ¼ cup of Tazo chai
  • 1½ tablespoons of honey, plus extra for drizzling
  • ½ teaspoon of Kirkland sea salt
  • ¼ teaspoon of fresh ground Kirkland Tellicherry black pepper, plus extra
  • 3 tablespoons heavy cream
  • 1 teaspoon Kirkland extra virgin olive oil
  • 1 slice of cinnamon raisin bread, cut into cubes (I used a gluten free version)
  • ½ teaspoon of butter

Instructions
  1. In a deep sauce pan over medium heat, warm the oil and then add the chopped onion and fry until golden brown.
  2. About half way through the frying of the onion, add the cinnamon, cardamom, cloves and nutmeg.
  3. When the onion is almost done frying, add 1 tablespoon of honey, then the squash pure, Tazo chai, salt and pepper. Fry for about 1 minute.
  4. Add the broth and potato and cook for about 20 minutes or until the potato becomes soft.
  5. While the soup is cooking prepare the croutons.
  6. In a small frying pan heat the butter, then add the bread and fry until crispy and golden in color.
  7. Once the soup is ready, place it into a food blender and blend until smooth. Add the cream and season with extra salt and pepper if necessary.
  8. Serve the soup into bowls, drizzle with extra honey sprinkle with black pepper, cinnamon and croutons.

Ambercup Squash with Cinnamon Raisin Croutons

Ambercup Squash with Cinnamon Raisin Croutons