Roasted butternut squash and a nice loaf of sourdough make for a beautiful meal.

Pureed Squash Soup with Sourdough Garlic Breadcrumbs

Roasted butternut squash and a nice loaf of sourdough make for a beautiful meal.


  • 2 medium-sized butternut squash (washed and dried but kept whole)
  • 4 Tbsp vegetable oil
  • 1 large white onion
  • 1 cup heavy cream
  • Salt & freshly-ground black pepper (to taste)
  • 1 Tbsp sherry vinegar
  • 1 sourdough country-style loaf of bread
  • 4 Tbsp butter
  • 4 cloves garlic (minced)
  • 2 Tbsp chives (finely sliced, as garnish)


  • Use half of the vegetable oil to spread a thin coating of oil over the whole butternut squash.
  • Roast at 375 for 45 minutes to 1 hour, or until butternut squash is golden brown all over and soft to the touch when you press into the flesh.
  • While the butternut squash is roasting in the oven, begin slowly sauteing the onion in the remaining vegetable oil on medium-low heat for 30 minutes, or until completely cooked and translucent.
  • When onion is cooked, remove from stove and set aside for later.
  • When the squash is cooked, remove butternut squash from oven and allow to rest at room temperature.
  • Peel the skin off the butternut squash when it is cool enough to handle but still hot.
  • Place butternut squash in a blender with the cooked onions and blend until you have achieved a thick puree.
  • Combine the butternut squash with the heavy cream and blend quickly to combine.
  • Season with salt, freshly-ground black pepper, and a splash of sherry vinegar and set aside for later.
  • Melt butter.
  • Cut sourdough breadcrumbs into small ½” cubes.
  • Toss sourdough breadcrumbs with the melted butter until fully mixed.
  • Saute on medium heat for 2 minutes, stirring the contents to avoid any color.
  • Mix the garlic into the bread crumbs and continue to cook for an additional 3-4 minutes, or until the breadcrumbs are barely toasted on the exterior.
  • Remove breadcrumbs from heat and allow to dry on a sheet tray lined with parchment paper at room temperature.
  • Serve soup with breadcrumbs, and garnish with a sprinkle of fresh chives.


The soup keeps great in the fridge and can be reheated for a few days after being made.
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