Directions
- 1Preheat oven to 425F and line a baking sheet with parchment paper.
- 2Add the squash, tomatoes and onion to the baking sheet. Drizzle with oil and season with salt and pepper, tossing to coat.
- 3Roast for 35-40 minutes until tender and slightly charred.
- 4In a high powered blender, add the garlic, beans, tomato paste, thyme and paprika.
- 5Transfer in the roasted vegetables and the broth.
- 6Blend until smooth and creamy.
- 7Transfer to a pot and stir in the milk.
- 8Heat on medium low heat until warmed through.
- 9Taste and add salt and pepper as needed (typically about 1 tsp salt and 1/2 tsp fresh black pepper).
- 10Serve in bowls topped with cream and fresh basil.
- 11Make grilled cheese with sliced sourdough, shredded cheddar and Gruyère (or swiss) mix, and softened butter.
- 12Cook grilled cheese until golden brown.
- 13Top grilled cheese with parmesan and parsley.
Ingredients
- 3 cups cubed butternut squash
- 10 -12 tomatoes (campari and Roma mix)
- 1 small yellow onion, peeled and quartered
- 3 garlic cloves, peeled
- 1 can cannellini beans, drained and rinsed
- 3 tbsp tomato paste
- 4 sprigs fresh thyme, leaves
- 2 tsp paprika
- 1 cup chicken or vegetable broth
- 1 cup whole milk or cream
- 2 tbsp olive oil
- Salt
- pepper
- Basil
- Sliced sourdough
- Shredded cheddar and Gruyère (or swiss) mix
- Butter, softened
- Parmesan
- parsley
Equipment
sheet panblenderpotbaking sheetparchment paper
Tips
- Roast vegetables until tender and slightly charred.
- Blend all ingredients until super smooth and creamy.
- Serve soup topped with cream and fresh basil.
- Cook grilled cheese until golden brown.
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