Butternut Squash Soup
1 8-inch square purchased cornbread cut into 1-inch cubes
4 tablespoons butter melted
1 tablespoon garlic and herb seasoning
2 tablespoons grated Parmesan cheese
2 tablespoons butter
1⁄2 medium onion diced
1 carrot diced
Salt and pepper to taste
3 to 4 cups chicken stock divided
1 bag (10 ounces) frozen butternut squash thawed,
1⁄4 cup heavy cream
For croutons: Preheat oven to 350°F. Place cornbread in a large bowl. Drizzle melted butter over the top and sprinkle with seasoning mix and Parmesan. Toss gently. Spread single layers over 2 baking sheets.
Bake for 25 to 30 minutes, rotating pans and stirring croutons halfway through baking time, until lightly golden. Set aside to cool completely.
For soup: In a soup pot, heat butter over medium-high. Add onion and cook until translucent, about 3 minutes. Add carrot, season with salt and pepper, and cook another 2 minutes. Add 3 cups of chicken stock and butternut squash. Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes.
Ladle half of the soup into a blender, cover (but leave steam hole open), and puree until smooth, adding chicken stock to reach desired consistency. Repeat process for second half. Return soup to pot over low heat, stir in cream and salt and pepper to taste.
Serve soup in mugs with croutons.