Squash soup with Parmesan croutons - Pungu’s Kitchen
Indulge in the comfort and flavors of our gluten-free squash soup with a spicy twist and a delightful vegan option…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at punguskitchen.com.
Ingredients
- Butternut squash: 2 lbs (900g) Peeled, seeded, and cut into chunks
- Onion: 1 Chopped
- Garlic: 2 cloves Minced
- carrots: 2 Minced
- Celery stalks: 2 chopped
- Vegetable broth: 4 cups (1 liter)
- Dried thyme: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Salt and Pepper: to taste
- Olive oil: 2 teaspoon
- Bread: 4 slices, cut into cubes
- Parmesan cheese: 1/4 cup grated
- Olive oil: 2 tablespoons
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