Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
6 servings (serving size: about 1 cup soup and 1 toast)

Most any winter squash will work in this recipe. We like butternut for the nutty, slightly sweet flavor it lends to the soup. Serve this paired with a hearty salad studded with nuts and seeds for a more filling entrée.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 3

Preheat broiler.

Step 4

Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 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.

Step 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.

Step 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.

Ratings & Reviews

youngt2's Review

December 11, 2012
love these types of soup. this one is delicious.

Laurie18's Review

January 16, 2010
I liked this recipe although it was a lot of work to make (Stock). I thought it had great flavor from roasting the vegetables in the oven.

KaraZ63's Review

December 04, 2009
Quite tasty. This is a keeper.

sadlilies's Review

November 20, 2009
Great go-to recipe for butternut squash soup. I feel it was in need of a couple more teaspoons of sage, and a dash of nutmeg, perhaps? Old school, I know, but I can see why this recipe was attempting to be mild so as to not overpower the goat cheese toasts. A must try!