Heat olive oil in a large Dutch oven over medium heat. Add the onion and sautée until softened and translucent, about 5 minutes. Add the garlic and sautée for an additional 1-2 minutes until fragrant.
Add the chopped butternut squash, carrot, ginger, salt, black pepper, cayenne pepper, cinnamon and nutmeg. Cook and stir for 1 minute, then add the chicken broth and stir to combine. If needed, add additional water to ensure all ingredients are submerged in liquid.
Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until the butternut squash and carrots are fork-tender. Remove from heat and allow the soup to cool.
Transfer the soup to a blender or use a hand-held immersion blender to blend to a smooth consistency. If you feel the soup is too thick, you can add more water as needed.
For the Jumbo Croutons
While the soup simmers, preheat oven to 350°F.
Coarsely chop the crusty bread into ½-inch or ¾-inch cubes. Drizzle with 2 Tablespoons olive oil, salt and pepper. Toss to combine and evenly coat. Spread on a baking sheet.
Bake in the oven for 10-15 minutes, tossing halfway, until they are browned and crisp. If you're making larger croutons, they may need some additional time. Set aside to cool.
For the Spicy Paprika Oil
Before serving, heat ⅓ cup olive oil in a small saucepan over low heat. Add the paprika and red pepper flakes, stirring constantly, just until fragrant (1-2 minutes).
Remove from heat and set aside to cool.
To serve, fill bowls with soup, drizzle with spicy paprika oil and add jumbo croutons. Top with roasted pepitas, if desired.
Keyword butternut squash, carrots, soup
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