Creamy Squash and Rice Soup with Bread Croûtons

A creamy soup of squash, potatoes and yesterday's rice, with crispy bread croûtons made from stale bread. A warming autumn dish that comes together from leftovers.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 250 g Squash (Hokkaido), diced
• 200 g Waxy potatoes, diced
• 1 pc Onion
• 1 pc Garlic clove
• 100 g Carrot, diced
• 3 tbsp Olive oil
• 600 ml Vegetable stock
• 150 g Leftover cooked rice
• 100 ml Cream
• 1 tsp Thyme, dried
• 1 pinch Nutmeg, grated
• 2 pc Slices of stale bread (approx. 80 g), cubed
• Salt
• Pepper

Method

1. Finely dice the onion and garlic. Cut the carrot, squash and potatoes into small cubes.
2. Heat two tablespoons of olive oil in a large pot. Sweat the onion and garlic in it for 2 minutes until translucent.
3. Add the squash, potatoes and carrot and sear for 3 minutes.
4. Pour in the vegetable stock, stir in the thyme and simmer everything covered for 12 minutes, until the vegetables are soft.
5. Add the leftover rice to the pot and let it cook along for 4 minutes.
6. Purée the soup finely with an immersion blender. Stir in the cream and season with salt, pepper and nutmeg.
7. Heat the remaining olive oil in a pan. Toast the bread cubes in it over medium heat for 3 to 4 minutes until golden brown and crispy.
8. Divide the soup between two plates and serve with the bread croûtons.