A cozy, delicious, and super easy butternut squash soup served with grilled cheese croutons. This recipe cleverly combines the flavors of roasted squash with spices and creamy broth for a heartwarming dinner.
1: Preheat oven to 400°F.
2: Cut squash in half lengthwise and scoop out seeds.
3: Rub squash with oil, season with salt and pepper.
4: Roast squash cut side down on a lined baking sheet for 1 hour.
5: Meanwhile, dice onion and garlic.
6: Sauté onion and garlic in a large pot over medium heat with a splash of olive oil for 5 minutes, season with spices.
7: Add roasted squash and onion mixture to a blender with broth, blend until smooth.
8: Pour soup back into the pot and simmer for 10 minutes.
9: Optionally, add a splash of cream or milk.
10: Make grilled cheese, cut into crouton slices, and add to soup.
