Cream Of Butternut Squash Recipe

Instructions

1. 1

   Prepare the Crostini

   Preheat the oven to 375°F (190°C). Slice the bread into 1/2-inch thick pieces and lay them on a baking sheet. Drizzle with olive oil and sprinkle with grated cheese. Bake for about 10-12 minutes or until golden and crispy.

2. 2

   Sauté Vegetables

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.

3. 3

   Cook Squash

   Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until the squash is tender.

4. 4

   Blend the Soup

   Using an immersion blender or a regular blender, blend the soup until smooth. Return to the pot if using a regular blender.

5. 5

   Season the Soup

   Stir in the heavy cream, Spanish paprika, cracked black pepper, and salt. Adjust seasoning to taste, and heat through.

6. 6

   Serve

   Ladle the soup into bowls and serve hot, garnished with additional cracked pepper and accompanied by cheese crostini.