Roast Squash Soup With Cheesy Croutons

• 2 1/4 lb winter squash, peeled, deseeded, chopped
• 3 cloves garlic, peeled
• 1 None onion, chopped
• 1 tbsp extra virgin olive oil
• 3 cups chicken stock
• 3/4 cup heavy cream
• 1 tbsp finely chopped fresh thyme
• None None FOR THE CHEESE CROUTONS
• 1/4 cup extra virgin olive oil
• 1 tbsp whole-grain mustard
• 2 tsp finely chopped fresh thyme
• 1 None French baguette, thinly sliced
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 400u0b0F.
2. Combine squash, garlic and onion in a large roasting pan. Drizzle with olive oil then roast for 30 mins, or until soft.
3. Blend or process roasted vegetables with stock until smooth. Transfer to a large saucepan and stir over medium heat until hot. Stir in cream and 1/2 the thyme. Season to taste.
4. Meanwhile, to make the cheese croutons, combine oil, mustard and thyme in a small bowl. Brush bread with oil mixture then arrange slices on a baking tray. Toast for 5 mins. Sprinkle with Parmesan and bake for 3 mins, or until crispy.
5. Distribute soup between serving bowls and sprinkle with remaining thyme. Serve with croutons.

winter, garlic, onion, extra virgin olive oil, chicken stock, heavy cream, thyme, croutons, extra virgin olive oil, thyme, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/36452 (may not work)