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Butternut Squash Soup with Cheesy Toast Points

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Creamy and comforting, this roasted butternut squash soup is paired with crispy cheesy toast points for a cozy, satisfying meal that’s perfect for cooler days.

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 4 cups vegetable broth
  • 1/2 cup heavy cream or coconut milk (optional)
  • Salt and pepper to taste
  • 1/4 teaspoon ground nutmeg or cinnamon (optional)
  • 4 slices bread (sourdough or baguette recommended)
  • 1 cup grated cheese (cheddar, gruyere, or a mix)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and golden.
  2. Meanwhile, heat 1 tablespoon olive oil in a large pot. Sauté chopped onion, garlic, and carrots until softened, about 5–7 minutes.
  3. Add roasted squash to the pot along with vegetable broth. Simmer for 15–20 minutes.
  4. Use an immersion blender to blend the soup until smooth, or cool slightly and blend in batches in a countertop blender.
  5. Stir in heavy cream or coconut milk (if using) and a pinch of nutmeg or cinnamon. Adjust seasoning with salt and pepper.
  6. For toast points, slice bread into triangles, sprinkle with grated cheese, and broil until golden and bubbly, 2–3 minutes.
  7. Serve soup hot with cheesy toast points on the side or placed on top.

Notes

  • For extra depth, add a diced apple or pinch of curry powder while cooking.
  • Use coconut milk and plant-based cheese for a vegan version.
  • Soup can be made ahead and frozen for up to 3 months.
  • Reheat soup gently and toast the bread separately to maintain crispiness.

Nutrition

Find it online: https://recipesbyliza.com/butternut-squash-soup-with-cheesy-toast-points/