| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 5 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large onion, sliced
- 5 large cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- Kosher salt
- 1 28-ounce can whole peeled San Marzano tomatoes
- 2 cups cubed peeled butternut squash (about 10 ounces)
- 4 cups low-sodium chicken broth
- 2 tablespoons shredded parmesan cheese, plus a small piece of rind (optional)
- Freshly ground pepper
- 4 8-ounce sourdough bread boules, top ½ inch sliced off, insides hollowed out to make bowls
- 1 cup shredded mozzarella cheese (about 4 ounces)
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 450 degrees F. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Stir in the onion and cook until softened, about 5 minutes. Stir in 3 minced garlic cloves, 1/2 teaspoon oregano and a pinch of salt; cook until softened, about 30 seconds. Add 1 cup water, the tomatoes, squash, chicken broth, parmesan rind, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until the squash is very tender, 15 to 20 minutes.
- Meanwhile, combine the remaining 3 tablespoons olive oil, 2 garlic cloves, 1 teaspoon oregano and a pinch of salt in a small bowl. Brush inside the bread bowls and place on a baking sheet. Cut the bread tops into cubes and add to the baking sheet. Bake until toasted, 8 to 10 minutes. Sprinkle the mozzarella around the edges of the bread bowls and on top of the bread cubes. Continue baking until the cheese starts melting, 2 to 3 minutes.
- Stir the heavy cream into the soup, bring to a simmer and remove from the heat. Discard the parmesan rind. Working in batches, puree the soup in a blender. Serve the soup in the bread bowls. Top with the cheesy croutons and parmesan and drizzle with olive oil.
Nutrition Facts
| Calories | 810 |
| Total Fat | 39 grams |
| Saturated Fat | 14 grams |
| Cholesterol | 58 milligrams |
| Sodium | 1570 milligrams |
| Carbohydrates | 90 grams |
| Dietary Fiber | 7 grams |
| Protein | 27 grams |
| Sugar | 9 grams |
Reviews
I’ve made this at least 8 times since the Pandemic began. SO Good! I have not always done this in a bread bowl … the loaves can be difficult to find and expensive.