SilkpieRecipe
Roasted Butternut Squash Soup with Garlic Toast
Texture
Garnish
On the plate

Soups & Stews · American

Roasted Butternut Squash Soup with Garlic Toast

4.6 (731 cooks rated this)

Roasting the squash and onion first concentrates their sugars, so the pureed soup tastes deep and almost caramel-sweet. A thread of cream and a crisp slice of garlic toast make it feel like a small occasion.

15 min Prep
50 min Cook
1 hr 5 min Total
4 Servings
Easy Difficulty
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Test kitchen note: Save a few tablespoons of the roasting pan juices and whisk them into the soup at the end for extra roasted flavor.

Method 5 steps

  1. Heat the oven to 425F. Toss the squash and onion with the olive oil, salt and pepper and roast on a sheet pan for 35 to 40 minutes, until browned and soft.

  2. Transfer to a pot with the stock and nutmeg and simmer for 10 minutes.

  3. Blend until silky, stir in the cream and adjust the seasoning.

  4. Mix the butter, garlic and half the parsley, spread on the baguette slices and toast under the broiler for 2 minutes.

  5. Ladle the soup into bowls, drizzle with cream, sprinkle the remaining parsley and prop a garlic toast on each rim.

That is the whole pie. Enjoy every slice.

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