Butternut Squash Soup with Caramelized Onions and Gluten-Free Herbed Goat Cheese Croutons

• 1 whole (2 1/2 Lb. Size) Butternut Squash, Cut In Half With Seeds Scooped Out
• 4 Tablespoons Butter
• 1 Large Yellow Onion, Sliced Thinly
• 1 Carrot, Peeled And Diced
• 1 stalk Celery, Diced
• 4 cups Chicken Broth
• 1 pinch Ground Nutmeg
• 1 dash Ground Cayenne
• 1/4 cups Sour Cream
• 1 loaf Small Loaf French Bread
• 3 ounces, weight Goat Cheese, Plus Additional For Garnish, If Desired
• 1 Tablespoon Olive Oil
• 18 teaspoons Dried Thyme
• 18 teaspoons Dried Oregano
• 1 dash Paprika
• 1 dash Parsley
• 1 dash Garlic Powder
• Salt And Pepper

1. 1.
2. Heat the oven to 425 degrees F. Line a rimmed baking sheet with foil, and place the squash pieces cut-side up on the baking sheet.
3. Melt 1 tablespoon of the butter and brush over the tops of the squash pieces.
4. Season with salt and pepper.
5. Roast for one hour.
6. 2.
7. While squash is roasting, caramelize onions.
8. Heat a large pot over medium heat and add 2 tablespoons of butter, onions, and a small pinch of salt.
9. Stir to coat in butter.
10. Without disturbing the onions, saute for 5 minutes uncovered.
11. After 5 minutes, stir and cover.
12. Lower heat to medium-low and saute for 3 minutes.
13. Then stir and repeat this until onions are fully caramelized.
14. Remove half of the onions from the pot and set aside to garnish.
15. 3.
16. Add the last tablespoon of butter to the pot along with the carrots and celery.
17. Saute 5 minutes more, stirring intermittently.
18. 4.
19. When the squash is done, let it sit until cool enough to handle.
20. Scoop the flesh out and add it into the pot, discarding the skins.
21. 5.
22. Add the broth, nutmeg and cayenne and bring to a boil over medium-high heat.
23. Reduce the heat to medium-low and simmer, stirring occasionally.
24. After 20 minutes, remove pot from heat and stir in the sour cream.
25. Use an immersion blender to blend the mixture until smooth.
26. Season with salt and pepper as needed.
27. 6.
28. While soup is simmering, preheat oven to 400 degrees F and slice bread into crouton-sized chunks.
29. Put them onto a baking tray.
30. In a small bowl, mix together goat cheese, olive oil, thyme, oregano, parsley, paprika, and garlic powder.
31. Bake bread for 5 minutes, flip over and bake for an additional 5 minutes on the other side.
32. Remove bread from oven and smear with the cheese mixture.
33. Bake for an additional 5 minutes to melt cheese mixture.
34. 7.
35. Top finished soup with croutons, reserved onions, and additional goat cheese, if desired.

butternut, butter, yellow onion, carrot, celery, chicken broth, ground nutmeg, ground cayenne, sour cream, bread, cheese, olive oil, thyme, oregano, paprika, parsley, garlic, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/butternut-squash-soup-with-caramelized-onions-and-gluten-free-herbed-goat-cheese-croutons/ (may not work)