Bear Mountain Butternut Squash Soup with Cinnamon Croutons
I make this soup every fall when butternut squash is ripe. It is hearty and filling and makes a warm, inviting supper dish on a cool fall evening.
This recipe is can be changed up quite a bit. The cinnamon croutons can be replaced with some sour cream and chives, or for a Mexican flair some salsa, sour cream and cheese. I have also added potatoes, parsnips, celery, etc. to the soup mix. You can also substitute the cream with milk or more chicken broth.
Before making the soup, I split the squash in half, scoop out the seeds and microwave for 5 - 8 minutes, then cool. Then it is very easy to peel the skin and cut the squash into chunks.
