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Classic Butternut Squash Soup With Walnuts, Gorgonzola, And Cornbread Croutons

Author amyleescott


  • For the Butternut Squash Soup:
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 large yellow onions, diced
  • 2 tablespoons mild curry powder
  • 2 large butternut squash (5 lbs. total), peeled and diced
  • 4 gala apples, diced (not peeled)
  • 2 teaspoons kosher salt
  • 2 teaspoons dried thyme
  • 1 teaspoon garlic powder
  • freshly ground pepper
  • 2 cups water
  • 2 cups apple cider
  • Soup Toppings:
  • cornbread croutons (recipe below)
  • 1 cup chopped walnuts
  • 1 container Gorgonzola cheese
  • For the Cornbread Croutons:
  • 1 batch Cheesy Skillet Cornbread


  • In a large pot, melt butter and add olive oil. Saute onions until soft, about 3-4 minutes. Add curry powder, squash, and apples and cook for a minute more, until curry is fragrant but not burnt. Add salt, thyme, garlic powder, pepper, and water. Simmer for 30 minutes, until squash is tender.

  • Puree soup in a blender or with an immersion blender. Add apple cider and enough water to get the soup to your desired consistency. Ladle soup into bowls and serve each one topped with cornbread croutons (below), a tablespoon of walnuts, and a tablespoon of Gorgonzola.
  • For the Cornbread Croutons: Preheat oven to 400. Cut cornbread into 1-inch squares and put on a rimmed baking sheet. Toast in the oven for 3-4 minutes, until the bottom of the squares are browned. Flip and cook for 3-4 minutes more. If you like very crunchy croutons, increase baking time to about 5-6 minutes per side. Keep a close eye to make sure they don’t burn.