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Butternut Squash Soup with Roasted Garlic and Goat Feta Crostini

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    Rich, warm, and supremely satisfying, this soup greatly benefits from sourcing a healthy stock or making your own if time allows.

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    Butternut Squash Soup

    2 Tbsp (30 mL) extra-virgin olive oil1/2 cup (125 mL) shallots, sliced2 tsp (10 mL) garlic, minced4 1/2 cups (1 L) butternut squash, peeled, seeded, and diced1/2 cup (125 mL) carrots, peeled and diced1 cup (250 mL) potato, peeled and diced6 1/4 cups (1.42 L) vegetable stock3/4 cup (180 mL) heavy cream1 bay leaf1 tsp (5 mL) fresh thyme, mincedSea salt and pepper, to taste1 lemon, juiced

    In a large pot, heat olive oil. Add shallots and garlic and saut until lightly coloured (about 3 to 5 minutes). Add squash, carrots, potato, stock, heavy cream, and bay leaf. Bring to a boil then simmer until all vegetables are soft (7 to 10 minutes), then add minced thyme. Remove bay leaf and blend soup with a hand blender until smooth. To finish, season with sea salt, pepper, and lemon juice.

    Roasted Garlic and Goat Feta Crostini

    1 1/2 Tbsp (22 mL) extra-virgin olive oil1 tsp (5 mL) thyme, minced1 baguette, sliced into 1/4-inch (6 mm) slices1 1/2 Tbsp (22 mL) goat feta2 tsp (10 mL) roasted garlic

    Preheat oven to 350 F (180 C). Mix olive oil and thyme together and brush onto the baguette slices. Toast in the oven until crisp. Once crostini is cooled, mash feta cheese and roasted garlic together and spread onto crostini. Warm in the oven for 2 minutes before serving.

    Serve soup in warm bowls topped with warm crostini. Serves 4.

    source: "A Healthy Habit", alive #291, January 2007

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    Butternut Squash Soup with Roasted Garlic and Goat Feta Crostini

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