Polenta squares crisp up in the oven, becoming croutons that soak up the soup's rich fall flavors. Caramelized onions and fresh chives add pops of flavor to the butternut squash.

Source: Midwest Living


Recipe Summary

30 mins
25 mins
8 hrs
1 hr
1 hr
10 hrs 55 mins
9 cups soup


Ingredient Checklist


Instructions Checklist
  • Prepare Firm Polenta; cover and chill as directed. Preheat oven to 350ºF. In a large shallow roasting pan combine squash, salt, and pepper. Drizzle with 2 tablespoons of the oil; toss to coat. Spread squash in a single layer. Roast about 1 hour or until tender, stirring once.

  • Increase oven temperature to 375°F. Lightly grease a 3-quart rectangular baking dish; set aside. For polenta croutons, remove polenta from loaf pan and cut into 1-inch cubes. Spread polenta cubes in the prepared baking dish. Brush with the remaining 1 tablespoon oil. Bake about 1 hour or until polenta is lightly browned.

  • Meanwhile, in a 4- to 6-quart Dutch oven heat butter over medium-low heat until melted. Add onion; cook about 20 minutes or until golden, stirring occasionally. Add roasted squash and 5 cups of the broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Cool slightly.

  • Working in batches, transfer squash mixture to a blender; cover and blend until smooth. Return pureed mixture to Dutch oven. If necessary, stir in additional broth to reach desired consistency. Heat through. Top each serving with polenta croutons and, if desired, chives.

Nutrition Facts

272 calories; fat 9g; cholesterol 5mg; saturated fat 2g; carbohydrates 46g; mono fat 6g; poly fat 1g; insoluble fiber 6g; sugars 8g; protein 4g; vitamin a 19299.2IU; vitamin c 36mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.4mg; vitamin b6 0.4mg; folate 55.8mcg; sodium 859mg; potassium 836mg; calcium 122mg; iron 2mg.