Roasted Butternut Squash Soup

by Zehorit Heilicher, Tastemaker in Residence 

This Butternut Squash Soup has a twist of Italy included, that I hope you enjoy!

Serves 8

Ingredients

3 lbs. butternut squash, peeled, seeded and cut

4 Tbsp olive oil

3 Tbsp minced fresh sage

2 Tbsp minced garlic

1 large sweet onion, sliced

1 Tbsp kosher salt

1 tsp ground black pepper

8 cups vegetable broth (or chicken, if not vegetarian)

1 Tbsp thyme, minced

¼ tsp chili flakes (optional)

Croutons

1 small French bread, cut 1/2-inch thick

½ cup olive oil

¼ cup Italian parsley, minced

2 Tbsp thyme, minced

1 Tbsp minced garlic

Salt and pepper

Instructions

1. Heat oven to 400F. In a large bowl combine squash, sage, garlic, onion and olive oil. Season the vegetables with salt and pepper and toss gently to coat all ingredients. Place on a parchment lined, rimmed baking sheet and roast in the oven until vegetables are caramelized and golden brown (about 45 minutes).

2. Place all vegetables, including scrapings from the pan, into a soup pot. Add the broth, pepper flakes (if using) and the thyme and bring to a boil, then reduce heat and simmer for 30 minutes. Turn off heat and let soup cool a little.

3. In batches, puree soup in blender and place back in pot. Taste the soup and adjust the seasoning.

4. While soup is simmering make the croutons: On a rimmed baking sheet combine bread, olive oil, parsley, thyme and garlic. Season with salt and pepper and toss gently to combine. Place in a 375F oven and toast until golden brown, 15-20 minutes. Take the croutons out of oven and let them cool.

5. To serve: Ladle soup into a bowl and top with the croutons. Serve hot.