Roasted Butternut Soup with Goat Cheese Toasts

Name: Roasted Butternut Soup with Goat Cheese Toasts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 0 teaspoons freshly ground black pepper; 170 grams French bread baguette; 1 kilograms butternut squash; 1 Tbsp finely chopped fresh chives; 2 Tbsps chopped fresh parsley; 2 teaspoons chopped fresh sage; 3 garlic cloves, minced; 57 grams 1/2 cup goat cheese, crumbled; 2 teaspoons honey; 1 Tbsp extra-virgin olive oil; 355 milliliters chopped onion; 1 teaspoons salt; 1 liters Roasted Vegetable Stock; 473 milliliters coarsely chopped peeled Yukon gold potatoes

You can never have too many soup recipes, so give Roasted Butternut Soup with Goat Cheese Toasts a try. This recipe serves 6. Watching your figure? This vegetarian recipe has 278 calories, 9g of protein, and 6g of fat per serving. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your Autumn event. A mixture of roasted vegetable stock, salt, chives, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 40

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Oven

Cut squash in half lengthwise; discard seeds.

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Squash

Seeds

Place squash, cut sides down, on a foil-lined baking sheet coated with cooking spray.

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Cooking Spray

Squash

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Baking Sheet

Aluminum Foil

Bake at 400 for 30 minutes or until tender. Cool. Discard peel; mash pulp.

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Oven

Preheat broiler.

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Broiler

Heat a Dutch oven over medium-high heat.

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Dutch Oven

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add onion; saut 4 minutes, stirring occasionally.

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Onion

Add garlic; saut 30 seconds, stirring constantly.

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Garlic

Add squash, Roasted Vegetable Stock, and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 45 minutes or until potato is tender, stirring occasionally.

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Vegetable Stock

Bay Leaves

Potato

Squash

Let stand 10 minutes. Discard bay leaf.

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Bay Leaves

Place bread slices in a single layer on a baking sheet. Broil 2 minutes or until toasted.

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Bread

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Baking Sheet

Sprinkle about 4 teaspoons cheese on each slice; sprinkle evenly with chives.

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Cheese

Chives

Place one-third of vegetable mixture in a blender.

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Vegetable

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Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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Blender

Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

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Blender

Pour into a large bowl. Repeat procedure twice with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until thoroughly heated. Stir in parsley and honey.

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Parsley