Recipe for success: Butternut squash soup with croutons

Until recently, making soup was confined to opening up a can and warming it on the stove. After Daniel made a few homemade soups, which were thoroughly impressive and oh so delicious, I decided freshly made soup should not be off limits. This recipe for homemade butternut squash and croutons goes way beyond Chef Boyardee, but is still a quick and easy fix for a fall or winter night. In the Midwest, butternut squash is readily available at the farmer's markets from mid-summer until they shut down in the fall.

1. Assemble the ingredients: 1 butternut squash, peeled . 1 onion . 2 Tablespoons unsalted butter . 4 -6 cups chicken stock. Nutmeg . Salt and pepper
2. Dice the onions and butternut squash, keeping them separate.
3. Melt the butter and saute the onion until translucent.
4. Add the butternut squash and chicken stock. Bring the mix to a simmer and cook until the squash is tender.
5. Using a slotted spoon, move the squash and some of the liquid into the blender. Add the nutmeg and salt and pepper to taste. This is the time to get creative, if you want a creamier soup, add a bit of butter at this point or try different spices. Puree the mixture and serve.

But don't forget the croutons!
This can either be done when the squash is simmering, or a few hours in advance.

1. Assemble the ingredients: Loaf of ciabatta or other unsliced bread . 1 garlic clove . olive oil . salt
2. Preheat the oven to 400 F
3. Cut the garlic clove and rub the outside of the bread with the garlic.
4. Cube the bread.
5. Toss the cubed bread with olive oil and a bit of salt.
6. Bake the cubes until golden brown.