Homemade Ormo Brioche Croutons with Roasted Butternut Squash Soup

Ingredients

For the Croutons:

• 1 pack of Ormo Brioche Muffins
• Olive oil 
• Parmesan cheese (to taste)
• Salt and pepper (to taste)

For the Soup:

• 1 butternut squash (about 1kg, peeled and deseeded)
• 2 tbsp olive oil
• 1 tbsp butter
• 2 onions (diced)
• 1 garlic clove (thinly sliced)
• 2 mild red chillies (deseeded and finely chopped)
• 850ml hot vegetable stock
• 4 tbsp crème fraîche

Method:

1. Preheat oven to 200°C.

2. Peel and chop the butternut squash into roughly 4cm cubes. Chop both the chillies and onions into slices.

3. Place on roasting tray alongside whole garlic bulb. Drizzle with olive oil and season with salt and pepper.

4. Roast in the oven for around 30 minutes or until vegetables are soft and golden.

5. Meanwhile, cut brioche muffins into small cubes.

6. Toss the brioche cubes with a little olive oil, a small amount of Parmesan and black pepper. Cook for 15–20 minutes in the air fryer turning halfway until golden and crisp.

7. Once vegetables are roasted add to large saucepan alongside vegetable stock and crème fraîche. Blend until smooth.

8. Season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering your brioche croutons.