Creamy Butternut Squash Soup w/ Broiled Fontina Toasts #vegan #vegetarian #soup #breakfast #lunch

Soups are an intrinsically comfortable, ameliorating nourishment, however this velvety butternut squash soup goes to an entire other level. It doesn't simply warm your stomach, clear your sinuses, and make you feel solid + liberal at the same time. Each spoonful is so quieting, so alleviating, so shake-your-goods fulfilling, I'd for all intents and purposes call it therapeutic. Like tequila, and pizza at 3am.

Be that as it may, in contrast to those other characteristic pharmaceuticals, this is really, genuinely bravo. Healthy butternut squash, a variety of seasonings, a portion of vegetable juices, and a sprinkle of half and half — Easy, delectable, impeccable.

What's extraordinary about this soup is that it's made in one skillet + one blender/nourishment processor, so the tidy up is as insignificant as the fixings. You start with cubed butternut squash hurled in margarine, dark colored sugar, and cinnamon, which sautés for around 20 minutes until delicate. When delicate, concoction the butternut before adding vegetable stock and seasonings to the skillet, at that point let everything stew until fragrant. At the point when you're prepared, essentially move this blend to a processor or blender to purée return the puréed soup to your skillet, include the half and half, and voilà!

While the puréed butternut + half and half stews you can set up the seared fontina toasts, which take all of two minutes. Clearly you can utilize any sort of toast or bread garnish you need, yet fontina has a specific smooth sharpness that works delightfully against the butternut, so it's def my first decision.
Creamy Butternut Squash Soup w/ Broiled Fontina Toasts #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Minestrone Soup #vegan #vegetarian #soup #breakfast #lunch


  • SOUP:
  • 3 tbsps salted butter
  • 1lb butternut squash, cubed
  • 1 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1 1/2 cups vegetable broth
  • 1/4 tsp cayenne pepper
  • 1/4 tsp nutmeg
  • a few pinches salt & pepper
  • 1/2 cup half & half
  • fresh thyme to garnish (optional)
  • 5 oz French baguette, sliced
  • extra virgin olive oil and/or cooking spray
  • 1/2 cup fontina cheese, shredded (or more if you’d like!)


  1. In a large skillet melt the butter over a medium flame, then stir in the butternut squash, brown sugar, and cinnamon, combining well. Cover skillet and allow ingredients to saute for 20 – 25 minutes until tender, stirring occasionally.
  2. Once the butternut has tenderized, thoroughly mash it with a potato masher. Next, add the vegetable broth, cayenne pepper, nutmeg, and salt & pepper to the skillet, then cover once more and allow everything to simmer for 5 minutes. When ready, transfer mixture to food processor or high-powered blender, then blend until smooth. Pour the soup back into the skillet, then lastly stir in the cream (add more salt here if needed). Reduce flame to low and keep soup warm.
  3. Pre-heat oven to broil.
  4. Brush baguette slices with EVOO or cooking spray, then transfer to baking sheet. Gently brown on oven middle rack for 2-3 minutes, then top each slice with fontina cheese and broil again until melted and crisp.
  5. When ready serve the butternut soup with additional drizzles of half & half and fresh thyme, if desired. Enjoy the toasts for dunking!

Read more our recipe Honeycrisp Apple Salad #vegan #vegetarian #soup #breakfast #lunch

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