Roasted Butternut Soup With Goat Cheese Toasts Recipe

Name: Roasted Butternut Soup With Goat Cheese Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Preheat oven to 400u00b0.
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 400u00b0 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; saute 4 minutes, stirring occasionally. Add garlic; saute 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.

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (2 1/2-pound) butternut squash, Cooking spray, 1 tablespoon extra-virgin olive oil, 1 1/2 cups chopped onion, and more.

Yes, Roasted Butternut Soup With Goat Cheese Toasts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Soup With Goat Cheese Toasts

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