Roasted Butternut Soup with Goat Cheese Toasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Most any winter squash will work in this recipe. We like butternut for the nutty, slightly sweet flavor it lends to the soup. Serve this paired with a hearty salad studded with nuts and seeds for a more filling entrée. Ingredients:
1 (2 1/2-pound) butternut squash |
cooking spray |
1 tablespoon extra-virgin olive oil |
1 1/2 cups chopped onion |
3 garlic cloves, minced |
6 cups roasted vegetable stock |
2 cups coarsely chopped peeled yukon gold potatoes |
2 teaspoons chopped fresh sage |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 bay leaf |
6 (1-ounce) slices french bread baguette |
1/2 cup (2 ounces) goat cheese, crumbled |
1 tablespoon finely chopped fresh chives |
2 tablespoons chopped fresh parsley |
2 teaspoons honey |
Directions:
1. Preheat oven to 400°.
2. Cut squash in half lengthwise; discard seeds. Place squash, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender. Cool. Discard peel; mash pulp.
3. Preheat broiler.
4. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. 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. Let stand 10 minutes. Discard bay leaf.
5. Place bread slices in a single layer on a baking sheet. Broil 2 minutes or until toasted. Sprinkle about 4 teaspoons cheese on each slice; sprinkle evenly with chives.
6. Place one-third of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. 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. Serve with toasts.
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