Chili Spiced Butternut Soup with Sage Croutons

Chili Spiced Butternut Squash Soup with Croutons

The air keeps getting cooler around our neck of the woods. Therefore, we’re getting deeper into soup season in our house! In our opinion, one of the easiest and most flavorful soups that you can make is a hearty bowl butternut squash soup. In our recipe we decided to kick up the flavor with spices that you would normally find in a bowl of chili. However, the spice flavors transfer beautifully into the silky butternut flavors. Chili Spiced Butternut Squash Soup with pan fried croutons is definitely filling enough to serve as an entrée. However, smaller bowls of this soup can be served as a delicious appetizer as well. There’s one thing in this recipe that we really don’t suggest skipping. The pan fried croutons are easy to make, and they add fresh flavor and crunch texture to the soup! Also, it doesn’t hurt that they’re super easy to make as well! Eat more soups and stay fabulous!

Looking for more great soup dishes? Check out our recipes for Easy Spicy Coconut Curry Lentil Soup.


Looking for more recipes like Chili Spiced Butternut Squash Soup with Croutons? Swipe through some more of our options below!



Chili Spiced Butternut Soup with Sage Croutons

chili spiced butternut squash soup with sage croutons

Chili flavors blended with silky butternut soup create a warm soup meal everyone will enjoy!
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: butternut squash, chili, soup, spaghetti squash, stew
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 8
Calories: 195kcal
Cost: $15

Ingredients

Butternut Squash Soup

  • ½ yellow onion diced
  • 1 butternut squash peeled, seeded, & diced
  • 4 cups vegetable stock
  • 2 tsp chili powder
  • 1 tbsp sugar
  • 1 tsp cumin
  • ½ tsp black pepper
  • 1 tsp kosher salt
  • ¼ tsp ground coriander
  • ¼ tsp ground nutmeg
  • 1 bay leaf
  • ½ cup sour cream

Pan Fried Sage Croutons

  • leftover crusty bread cut into 1" cubes
  • ¼ cup extra virgin olive oil
  • 5 fresh sage leaves chopped
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

To Make the Soup

  • In a large pot, add diced onion, butternut squash, vegetable stock, chili powder, sugar, cumin, black pepper, salt, coriander, nutmeg, and bay leaf. Bring to a boil and reduce heat to medium low. Simmer, covered, for 45 minutes.
  • After cooking, carefully remove the bay leaf from the pot. With an immersion blender*, blend all of the ingredients in the pot until smooth. Stir sour cream into the soup. Season to taste with additional salt as needed.
  • Set soup aside until the croutons have been prepared.

To Make the Pan-Fried Sage Croutons

  • Heat olive oil in a cast iron skillet over medium heat. When the oil is hot, add the bread cubes, chopped sage, salt, and pepper. Cook, stirring occasionally, for approximately 10 minutes until the bread starts to become toasted on the outside. Serve the croutons on top of the soup. Enjoy!

Notes

A countertop blender can be used in place of an immersion blender.  However, make sure not to fill the blender more than half full before blending.  The hot contents of the soup will expand slightly while blending.

Nutrition

Sodium: 824mg | Calcium: 59mg | Sugar: 4.7g | Fiber: 2.1g | Potassium: 265mg | Cholesterol: 6mg | Calories: 195kcal | Saturated Fat: 4g | Fat: 11g | Protein: 4g | Carbohydrates: 24g | Iron: 2mg

dolly parton's stampede creamy vegetable soup

Dolly Parton’s Stampede Creamy Vegetable Soup

Soup season is definitely here and we are HERE for it! When the air starts to cool down and fall colors are just around the corner, there is nothing better than a hot bowl of soup. Dolly Parton’s Stampede has the best Creamy Vegetable Soup. However, we don’t get to go to Stampede as often as we like. So we’ve had to make due by making our own adaptation of the soup…with a little help from Dolly Parton! In the cookbook “Dolly’s Dixie Fixins”, Dolly has a great recipe that we’ve tweaked a little bit. What we love most about this soup (other than the fact that it’s delicious) is that it is soooo easy to make. This is a great soup that can be thrown together pretty quickly as a soup starter for any meal. Eat more creamy soups, listen to more Dolly songs, and STAY FABULOUS!

Looking for more delicious Dolly dishes? Check out our recipes for Dollywood’s Famous Cinnamon Bread Recipe AND Dollywood’s BIG Sausage Skillet!


Looking for more delicious recipes like Dolly Parton’s Stampede Creamy Vegetable Soup? Check out some more great dishes below!



dolly parton's stampede creamy vegetable soup

dolly parton’s stampede creamy vegetable soup

If you've ever been to Dolly Parton's Stampede, then you know just how delicious this creamy vegetable soup is!
5 from 5 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: creamy, dolly parton, soup, stampede, vegetable
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6
Calories: 148kcal
Cost: $5

Equipment

  • Cutting Board
  • Medium Nonstick Saucepan
  • measuring cup
  • Measuring Spoons
  • Wooden Spoon

Ingredients

  • 3 tbsp unsalted butter
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp ground white pepper
  • 3 tbsp flour
  • 1 cup chicken broth
  • 2 cups whole milk
  • 15 oz can of mixed vegetables drained
  • 1 tsp kosher salt
  • 1-2 tsp chopped fresh parsley

Instructions

  • In a nonstick pan, melt the butter over medium heat. Once the butter has melted, add the onion powder, garlic powder, and white pepper. Stir.
  • Sprinkle the flour into the melted butter and seasoning mixture. Stir continuously for about 1 minute until the flour has incorporated into the butter.
  • Add the chicken stock, whole milk, drained canned vegetables, and kosher salt. Simmer over medium-low heat for 5-10 minutes, stirring often to keep the milk from scorching. The sauce should thicken enough to coat the back of a spoon.
  • Remove soup from heat and stir in fresh chopped parsley. Serve with some biscuits and eat fabulously!

Notes

If you prefer your soup a little thicker, this can be done by incorporating a cornstarch slurry into the soup.  Combine 1 tbsp cornstarch with 1 tbsp water and slowly stir the slurry into the soup while it is simmering.  

Nutrition

Sodium: 748mg | Calcium: 114mg | Sugar: 4.6g | Fiber: 2.9g | Potassium: 264mg | Cholesterol: 23mg | Calories: 148kcal | Saturated Fat: 5.3g | Fat: 8.9g | Protein: 5g | Carbohydrates: 12.4g | Iron: 1mg

Adapted from Dolly’s Dixie Fixins by Dolly Parton.