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.

Ingredients:

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

*optional.

Method:

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!

We’ve teamed up with the Kids Cook Monday initiative to bring you a weekly recipe that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!