Pumpkin And Squash Soup

1. 1

   Cut the squash in half lengthwise

2. 2

   Take the seeds out, save for compost or roasting

3. 3

   Sprinkle cinnamon on each half and drizzle with olive oil

4. 4

   Roast for 35 minutes at 400 degrees F

5. 5

   After 20 minutes, add the baby tomatoes and whole garlic cloves inside the squash halves for the rest of the roasting

6. 6

   After roasting, scoop out the middle and place in a blender with the tomatoes and garlic, taken out of of its skin

7. 7

   Roughly chop the skins of the squash and throw in the blender as well

8. 8

   Add the rest of the ingredients and blend until creamy and smooth, If still chunky, add a splash of warm water

9. 9

   Rough chop day old gluten free bread

10. 10

    Add bread to a mixing bowl

11. 11

    Toss the bread with the olive oil, salt and thyme

12. 12

    Bake for 12 minutes

13. 13

    Serve a small handful of pieces over each bowl of soup

* Per serving · 4 servings · Values may vary.