🥣 Leftover Squash Soup

You know how I am, use it up so today for lunch I’m doing a simple squash soup from my left over squash. And it’s ready in 15 minutes.

Squash Soup

• 2–3 cups cooked squash
• 1 small onion, diced
• 1–2 garlic cloves
• 1 apple or ½ cup applesauce (optional)
• 3–4 cups broth
• ½–1 cup milk, cream, or evaporated milk
• 1 tbsp butter or olive oil
• Salt, pepper
• Curry powder OR smoked paprika
• Pinch nutmeg
• Optional: a drizzle of maple syrup or spoonful of cranberry sauce

Directions

1. Saute the aromatics
   In a pot, melt butter → cook onion + garlic (and apple if using) until soft.
2. Add the leftover squash
   Stir to warm it through and coat it with the onion mixture.
3. Add broth & simmer
   Start with 3 cups. Simmer 5–10 minutes.
4. Blend until smooth
   Immersion blender or countertop blender.
5. Make it creamy
   Stir in milk/cream.
   Taste → adjust salt, pepper, seasonings.
   Add maple syrup if it needs depth.
6. Serve with a handful of hot, crunchy homemade croutons.

Croutons

Frugal, fast, and taste better than anything in a bag.

You can mention:

“I’ve made these out of my Japanese Milk Bread, but truly—use whatever bread is floating around your kitchen.”

Ingredients

• 2–3 cups cubed bread (any kind)
• 2 tbsp olive oil or melted butter
• Salt & pepper
• Optional: garlic powder, onion powder, Italian herbs, smoked paprika

How to Make Them

Oven Method (best texture):

1. Preheat oven to 375°F.
2. Toss bread cubes with oil/butter + seasonings.
3. Spread on a baking sheet in a single layer.
4. Bake 10–15 minutes, flipping halfway, until golden and crisp.

Skillet Method (fast):

1. Heat a skillet with a splash of oil or a bit of butter.
2. Add cubes of bread and season them.
3. Cook over medium heat 6–8 minutes, stirring occasionally, until toasted on all sides.

Real Frugalist Tip:
If your bread is a little stale → even better. It crisps beautifully.