Recipes Hidden Valley® Harvest Butternut Squash Soup with Ranch Croutons 4.6 (11) 11 Reviews 3 Photos 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. By Allrecipes Member Published on August 4, 2021 Save Rate Print Share Trending Videos Close this video player 3 Prep Time: 20 mins Cook Time: 45 mins Total Time: 1 hr 5 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts 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 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. 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. 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. 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. I Made It Print Nutrition Facts (per serving) 560 Calories 27g Fat 70g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved