Hidden Valley® Harvest Butternut Squash Soup with Ranch Croutons

4.6
(11)

Expert's note: Serve a steaming mug of pureed butternut squash soup topped with crisp Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix-coated croutons for a Winter Solstice soiree or trim-the-tree party. Make an extra batch of the croutons and top a romaine and radicchio salad with Granny Smith apple slices and Ranch dressing.

3
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 2 pounds butternut squash, peeled, cut in half lengthwise, seeded, and cut into 2-inch chunks

  • 2 tablespoons extra-virgin olive oil

  • 2 Granny Smith apples, cut in half lengthwise and cored

  • 4 cups canned low-sodium chicken broth

  • ½ cup heavy (whipping) cream

  • ¼ teaspoon freshly grated nutmeg

  • 1 tablespoon sugar

  • 1 pinch salt and freshly ground pepper

Ranch Croutons:

  • 1 baguette, ends trimmed, remainder cut into 3/4-inch cubes

  • 1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

  • 6 tablespoons extra-virgin olive oil

Directions

  1. Preheat the oven to 350 degrees F. In a large bowl, toss the cubes of squash with olive oil and arrange on a large rimmed baking sheet. Place the apples, cut side down on the baking sheet. Roast until tender when pierced with a fork, about 30 to 35 minutes.

  2. Place the cubes of roasted squash in the work bowl of a food processor fitted with the metal blade. Use a spoon to scrape out the flesh of the apples, and add to the work bowl. Discard the apple skins. Puree the squash and apples until smooth. Add 1 cup of the stock and continue processing until smooth. Put this mixture in a 3 1/2- to 4-quart saucepan, add the remaining 3 cups of stock, the cream, nutmeg, and sugar. Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Add salt and pepper to taste.

  3. CROUTONS: Place the bread cubes in a large mixing bowl. Toss with the seasoning mix until thoroughly coated. Drizzle the olive oil over and toss the bread cubes until thoroughly coated. Spread in an even layer on a rimmed baking sheet and bake until toasty brown, about 10 to 12 minutes.

  4. When ready to serve, ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the croutons, and serve immediately.

Expert's Tip

The soup can be made up to 3 days ahead. Cool and refrigerate, covered; re-warm just before serving. The croutons can be made 2 days in advance. Store in a covered container at room temperature.

Nutrition Facts (per serving)

560 Calories
27g Fat
70g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 560
% Daily Value *
Total Fat 27g 35%
Saturated Fat 8g 39%
Cholesterol 30mg 10%
Sodium 604mg 26%
Total Carbohydrate 70g 25%
Dietary Fiber 6g 20%
Total Sugars 13g
Protein 13g 26%
Vitamin C 34mg 38%
Calcium 121mg 9%
Iron 4mg 22%
Potassium 696mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.