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Hidden Valley® Harvest Butternut Squash Soup with Ranch Croutons

Hidden Valley® Harvest Butternut Squash Soup with Ranch Croutons

"Expert's note: Serve a steaming mug of pureed butternut squash soup topped with crisp Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix-coated croutons for a Winter Solstice soiree or trim-the-tree party. Make an extra batch of the croutons and top a romaine and radicchio salad with Granny Smith apple slices and Ranch dressing."
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Ingredients

1 h 5 m servings 560 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 69.5g
  • 22%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 668 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 350 degrees F. In a large bowl, toss the cubes of squash with olive oil and arrange on a large rimmed baking sheet. Place the apples, cut side down on the baking sheet. Roast until tender when pierced with a fork, about 30 to 35 minutes.
  2. Place the cubes of roasted squash in the work bowl of a food processor fitted with the metal blade. Use a spoon to scrape out the flesh of the apples, and add to the work bowl. Discard the apple skins. Puree the squash and apples until smooth. Add 1 cup of the stock and continue processing until smooth. Put this mixture in a 3 1/2- to 4-quart saucepan, add the remaining 3 cups of stock, the cream, nutmeg, and sugar. Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Add salt and pepper to taste.
  3. CROUTONS: Place the bread cubes in a large mixing bowl. Toss with the seasoning mix until thoroughly coated. Drizzle the olive oil over and toss the bread cubes until thoroughly coated. Spread in an even layer on a rimmed baking sheet and bake until toasty brown, about 10 to 12 minutes.
  4. When ready to serve, ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the croutons, and serve immediately.

Footnotes

  • Expert's Tip
  • The soup can be made up to 3 days ahead. Cool and refrigerate, covered; re-warm just before serving. The croutons can be made 2 days in advance. Store in a covered container at room temperature.

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Reviews

Read all reviews 11
  1. 11 Ratings

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Most helpful positive review

I followed this recipe exactly which is a rarity for me. My very picky husband, 8 year old son, and 2 year old daughter all enjoyed it. The flavor was amazing..rich and creamy. Will definitely ...

Most helpful critical review

Not too bad to me and daughter (who's usually quite picky). Husband hated it. Only ate 2 bites. Felt like he was eating baby food and turned off by texture. I thought it was really alright a...

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I followed this recipe exactly which is a rarity for me. My very picky husband, 8 year old son, and 2 year old daughter all enjoyed it. The flavor was amazing..rich and creamy. Will definitely ...

Easy, especially if you buy already peeled squash. Nice and creamy, even though I used whole milk instead of whipping cream. Didn't feel like croutons, so instead I topped with a dollop of plain...

I followed the recipe to the T except for adding the chicken broth until it reached the texture I wanted which turned out to be 3 cups. This is a really full-bodied soup, and the croutons add a...

This soup was excellent, my family and I loved it! I will be making this again very soon and I'm excited to make slight variations to see how they work out. I think that I'm going to try addin...

Not too bad to me and daughter (who's usually quite picky). Husband hated it. Only ate 2 bites. Felt like he was eating baby food and turned off by texture. I thought it was really alright a...

MMmm tasty. I didn't feel like making the croutons, and the soup was fine by itself with some bread. I'll try them for next time though.

I followed this recipe almost exactly. I tend to like my soup a little thicker so I put in less chicken broth. Other then that it was delish. The croutons where the best I have had.

Fantastic soup, but you definately need the croutons to give it the best flavor.

I used some cider for liquid and skipped the apples. Delicious - especially with sour cream as garnish.