Roasted Butternut Soup with Goat Cheese Toasts

Ingredients

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

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...

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