Roasted Butternut Soup with Goat Cheese Toasts

Roasted Butternut Soup with Goat Cheese Toasts
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (2 1/2-pound) butternut squash
  • 2 cups coarsely chopped peeled Yukon gold potatoes
  • Cooking spray
  • 3 garlic cloves, minced
  • 6 cups Roasted Vegetable Stock
  • 1 tablespoon finely chopped fresh chives
  • ½ cup (2 ounces) goat cheese, crumbled
  • + 9 more ingredients
    • 1 tablespoon extra-virgin olive oil
    • 1 bay leaf
    • 2 teaspoons honey
    • 6 (1-ounce) slices French bread baguette
    • ¼ teaspoon freshly ground black pepper
    • ¾ teaspoon salt
    • 2 teaspoons chopped fresh sage
    • 2 tablespoons chopped fresh parsley
    • 1 ½ cups chopped onion

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 hea...

View full recipe at My Recipes

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