Roasted Vegetable & Squash Soup With Sourdough Grilled Cheese
  1. Halve squash and pepper. Place all veggies on a sheet pan, drizzle with olive oil, sprinkle with spices, and roast at 400°F (200°C) for 40 mins until tender.

  2. Scoop squash flesh and squeeze garlic out of skins. Blend all roasted veggies with bone broth and heavy cream until silky smooth.

  3. Butter sourdough, stack with cheeses, and grill on medium heat until golden and melty.

  4. Bowl up the soup, top with a swirl of cream, olive oil, and fresh parsley, and dip!

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 1h

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