Sopa de Zapallo Anco con Croutons de Ajo

Ingredients

• 1 medium Zapallo Anco squash
• 1 medium Onion
• 2 cloves Garlic
• 4 cups Vegetable broth
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 cups Bread, cubed
• 1 clove Garlic, minced
• 2 tbsp Parsley, chopped

Instructions

1. 1Preheat your oven to 375°F (190°C). Carefully cut the 1 medium Zapallo Anco squash in half lengthwise. Using a spoon, scoop out and discard the seeds from both halves. Place the squash halves cut-side down on a large baking sheet and bake for 45 minutes, or until the flesh is very tender and can be easily pierced with a fork.
2. 2While the squash bakes, peel and finely chop the 1 medium Onion. Peel and mince the 2 cloves Garlic. Heat 1 tablespoon of Olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped 1 medium Onion and the minced 2 cloves Garlic to the pot and cook, stirring occasionally, for 5 to 7 minutes, until the onion is softened and translucent.
3. 3Once the squash is tender, carefully scoop all of the cooked flesh out of its skin and add it to the pot with the softened onion and garlic. Pour in the 4 cups of Vegetable broth, add the 1/2 teaspoon of Salt, and the 1/4 teaspoon of Black pepper. Stir all ingredients together thoroughly.
4. 4Using an immersion blender, carefully blend the soup directly in the pot until it is completely smooth and creamy. If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return all of the blended soup to the pot. Heat the soup over medium heat until it is simmering gently, which means you will see small bubbles forming around the edges of the pot.
5. 5While the soup is heating, prepare the croutons. In a medium bowl, combine the 2 cups of cubed Bread with the remaining 1 tablespoon of Olive oil, the 1 clove of minced Garlic, and the 2 tablespoons of chopped Parsley. Toss everything together until the bread cubes are evenly coated. Spread the seasoned bread cubes in a single layer on a clean large baking sheet. Bake in the preheated oven at 375°F (190°C) for 10 minutes, or until they are golden brown and crispy.
6. 6Ladle the hot Sopa de Zapallo Anco into serving bowls. Top each serving with a generous portion of the crispy garlic croutons.

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