Butternut Squash Soup with Roasted Garlic and Goat Feta Crostini - alive magazine
Rich, warm, and supremely satisfying, this soup greatly benefits from sourcing a healthy stock or making your own if time allows. Butternut Squash Soup 2 Tbsp…
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Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1/2 cup (125 mL) shallots, sliced
- 2 tsp (10 mL) garlic, minced
- 4 1/2 cups (1 L) butternut squash, peeled, seeded, and diced
- 1/2 cup (125 mL) carrots, peeled and diced
- 1 cup (250 mL) potato, peeled and diced
- 6 1/4 cups (1.42 L) vegetable stock
- 3/4 cup (180 mL) heavy cream
- 1 bay leaf
- 1 tsp (5 mL) fresh thyme, minced
- Sea salt
- pepper
- 1 lemon, juiced
- 1 1/2 Tbsp (22 mL) extra-virgin olive oil
- 1 tsp (5 mL) thyme, minced
- 1 baguette, sliced into 1/4-inch (6 mm) slices
- 1 1/2 Tbsp (22 mL) goat feta
- 2 tsp (10 mL) roasted garlic
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