Food Network: Butternut Squash Soup with Croutons

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Butternut Squash Soup with Croutons
Recipe courtesy Gourmet Magazine

Ingredients
2 tablespoons olive oil
2 small onions, sliced
4 cloves garlic, thinly sliced
3 cups chopped peeled butternut squash
3 cups water
2 cups apple cider
Kosher salt and freshly ground black pepper
Your favorite store-bought croutons, such as Parmesan and black pepper

Instructions
Heat the oil in a soup pot over medium heat. Add the

onion and garlic and cook, stirring, until soft, about 6 minutes.

Add the squash, water, and cider and season with salt and pepper. Bring the soup
to a boil, lower the heat, and simmer, until the squash is tender, about 30
minutes.

Using an immersion blender, puree the soup until smooth. Divide the soup among
bowls and garnish with the croutons. Serve immediately.