We’re always up for a hot, comforting soup! Warm up from your nose to your toes with this easy Vegetable Soup with Salami Croutons.
Packed with a mix of carrots, potatoes, squash, onions, and fall spices, this thick and creamy soup makes for the perfect winter lunch or dinner. This Culineri’s recipe has a little sweet twist being served with crunchy maple salami croutons.
For soup:
1 Butternut squash, peeled and cut into 1-inch cubes
2 medium white chopped onions
3 minced garlic gloves
1 potato, peeled and cut into 1-inch cubes
2 sweet potatoes, peeled and cut into 1-inch cubes
4 chopped leeks
4 carrots, peeled and chopped
1 squash, peeled and cut into 1-inch cubes
4 or 5 cups of GF chicken or vegetable stock
1 tsp chopped thyme
1 tsp chopped rosemary
Salt & pepper to taste or about 1/2 tsp
1/2 tsp grated nutmeg
For the home-made croutons:
1 tbsp olive oil
40 g (1/4 cup) pumpkin seeds
2 cups French bread, cut into 1/2-inch cubes
2 Roma d’Italia Salamino Classic, peeled and cut into 1/2-inch cubes
1 cup of grated Parmigiano cheese
2 tbsp maple syrup
Salt & pepper to taste or about 1/2 tsp
1/2 tsp garlic powder
1 ½ tbs paprika
Soup Preparation: In a large soup pot, heat olive oil over medium/high heat.
Add all your chopped vegetables, cooking until softened about 5 minutes. Add minced garlic, salt and pepper. Continue cooking, stirring occasionally, for 1 minute or more until all the veggies have softened.
Stir in the chicken broth, enough to cover all the veggies. Add in your rosemary, thyme, and grated nutmeg. Bring to a boil. Then, reduce heat to low and simmer covered for about 12-20 minutes.
Once everything is softened, turn off the heat and wait for about 5 minutes before pureeing the soup using a hand-held blender.
Croutons preparation: Preheat oven to 380ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
In a medium bowl, toss the bread cubes and chopped salamis with olive oil, maple syrup, salt, pepper, Parmigiano cheese, pumpkin seeds, garlic powder, and paprika.
Spread bread cubes on a prepared baking sheet and bake for 7 minutes, stir and continue to bake 5 minutes more, until bread cubes are crispy.
Serve the soup in a bowl and garnish with the crispy crouton mix. Enjoy fall in a bowl!
Don’t forget to remove the salami casing! Garnish each serving of soup with as many croutons as you desire to enjoy a salty and sweet delight!
