Croutons are something I make regularly. Sometimes we have leftover baguette or sourdough. Before it gets too "crusty", I love to make crunchy, salty, herby croutons for salad, soups and snacking.
Olive or sunflower oil
Jane's Crazy Salt (or salt and pepper)
Herbs (fresh work well - rosemary is my fave)
cooking spray, parchment paper or silicone baking mat
Roasted Butternut Soup
1 Medium-sized butternut squash, peeled, seeds scraped and cubed into 1" or 2" pieces
1 Granny Smith apple, peeled, cored and diced