Ingredients

Soup

• 2 Tbsp. olive oil
• 1 medium onion, diced
• 1 medium red or yellow bell pepper, diced
• 4 cloves garlic, minced
• 1 (2-3 pound) butternut squash, peeled, seeded, and diced into cubes
• 16 oz frozen corn kernels
• 1 (15 ½ oz) can fire-roasted diced tomatoes
• 4 cups chicken broth
• 1 ½ tsp. seasoning salt
• ½ tsp. salt
• ½ tsp. garlic powder

Croutons

• 6 slices pumpernickel bread
• Olive oil or cooking spray
• Salt, garlic powder, and cumin to taste

Directions

1. Preheat the oven to 350°F. Heat the olive oil in a stock pot over medium heat.
2. Add the onions and peppers and cook until soft or for five minutes. Add the garlic and cook one minute longer.
3. Add the squash, corn, tomatoes, broth, and seasonings, and bring the soup to a boil. Reduce the heat, cover, and simmer for 30 minutes or until the squash is soft.
4. While the soup is simmering, make the croutons by either cutting the bread into 1” squares or using cookie cutters to cut the bread into shapes.
5. Arrange the croutons on a sheet pan and drizzle with olive oil or spray with cooking spray. 
6. Sprinkle the croutons with salt, garlic powder, and cumin, and bake in the oven for five minutes or until crispy.
7. Finish the soup by removing the pot from the stove and either transferring the contents to a blender and blending until smooth, or using an immersion blender to blend the soup directly in the pot.
8. Serve the soup in bowls and top with croutons.