Butternut squash is roasted slow roasted sweet with red onions and topped with maple crunchy croutons. Kids will have fun tossing the bread and veggies in their spices and using a blender to puree this soup until smooth.


For the maple croutons:
4 slices multigrain or rye bread, cubed
1 tablespoon maple syrup
2 tablespoons olive oil
1/2 teaspoon paprika
salt and pepper, to taste

For the butternut squash soup:
1 small butternut squash, peeled, seeded and chopped
3 garlic cloves
1 red onion, peeled and cut into wedges
2 teaspoons cumin seeds
3 tablespoons vegetable oil
5 cups low sodium vegetable broth
1 teaspoon chili paste*
1/4 cup lowfat plain Greek yogurt



To make the maple croutons:

Kid: Toss the bread cubes with the maple syrup and olive oil in a medium bowl. Season with paprika and salt and pepper to taste, taking care to ensure that the cubes are evenly coated.

Adult: Place a frying pan over medium heat. Add the maple coated bread cubes and cook, stirring occasionally, for 3-4 minutes, or until the bread cubes are crunchy and golden on all sides. Transfer to a plate with paper towels to absurd excess oil and set aside.

To make the butternut squash soup:

Adult: Preheat an oven to 400 degrees.

Kid: Toss the pumpkin pieces, whole garlic cloves and red onion wedges with the oil in a large baking dish. Season with the cumin seeds, taking care to ensure the ingredients are evenly coated.

Adult: Roast the pumpkin onion mixture in the oven for about 25-30 minutes, or until the veggies are golden and slightly caramelized. Transfer the veggies and any of their cooking juices from the roasting pan, to a large pot.

Kid: Squeeze the roasted garlic to remove it from its skins and add the garlic to the pot. Add the chili paste, if using.

Together: Turn heat to medium-high and bring to a gentle boil. Allow to simmer for 1-2 minutes, or until the flavors come together. Remove from heat and blend with an immersion blender until smooth, or blend in batches using a traditional blender or food processor.

To complete the Butternut Squash Soup with Maple Croutons:

Together: Return the soup to medium heat to warm through. Stir in the Greek yogurt over low heat to thicken, taking care not to let the yogurt curdle. Serve into 4 bowls, top with maple croutons and enjoy!

Source: This recipe comes to us from Trudy of veggie.num.num.

Let us know how your butternut squash soup comes out in the comment section below!

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