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Cooking 101
Just a few pantry staples plus shallots and butternut squash make this easy plant-based soup a weeknight treasure. Croutons gets an upgrade when tossed with our Herby Chimi, and a bit of veggie broth adds that classic slow-cooked flavor.
Chef Tip: Using an immersion blender is our favorite way to make creamy blended soups with fewer dishes and no mess.
1 large butternut squash, cut into 4
Olive oil
Salt
1/2 loaf of sourdough bread, cut into cubes
2 shallots, sliced
4 cups of broth or water or both combined!
Preheat your oven at 425 . Drizzle the squash with olive oil and salt and roast for about 30 minutes til tender
In a large bowl, toss the bread with a drizzle of oil, about 1/4 pouch of Chimichurri and spread out on a baking sheet lined with parchment. Roast for about 10 minutes til crispy
In a large pot or Dutch oven, heat the shallots until tender, then add in the roasted squash. Sauté and smush up the squash with a pinch of salt
Add in the broth/liquid and cook until it’s hot
Blend until smooth then top with a drizzle of oil and the croutons
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
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1 Term found in this Recipe
Besides the action of drizzling sauce, which is a favorite pastime of ours, we also use drizzle as a term in many of our recipes where olive oil is used, and it equates to about 2 teaspoons of oil.
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