Roasted Squash Soup with Parmesan Croutons


Roasted Squash Soup

  • 1 Tbsp. Olive oil
  • 1 Small Butternut Squash, halved and seeded
  • 1 Small Acorn Squash, halved and seeded
  • 1 ½ C. Carrots, chopped into quarters
  • 1 Small Red Apple, quartered
  • Salt and Pepper, to taste
  • 2 Heads of Garlic
  • 3 Tbsp. Butter, divided
  • 2-3 Sprigs of Thyme plus more for garnish, if desired
  • 1 Bay leaf
  • 1 Large Yellow Onion, chopped
  • 2 Sage leaves, minced
  • 4 C. Chicken stock
  • ¼ C. Heavy Cream
  • Ground nutmeg, to taste
  • ¼ C. Greek Yogurt or Crème Fraîche

Parmesan Croutons

  • 1 loaf Canyon Bakehouse Rosemary Thyme Focaccia Bread, cubed
  • 2 Tbsp. Olive Oil
  • ¼ C. Fresh Grated Parmesan


  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Rub olive oil over the root veggies and apples. Season with salt and pepper.
  3. Cut the tops off the heads of garlic. Loosen the cloves by dropping the root ends on a hard surface, but keep the heads intact.
  4. Place the squash and carrots on the parchment paper, cut side down. Place the loosened garlic heads inside the squash cavities, along with 1 Tbsp. of butter, thyme sprigs and the bay leaf.
  5. Roast the root veggies and apple for 35-40 minutes, until tender (remove apple halfway through).
  6. Remove the squash from the skin by scraping with a spoon. Set aside along with the rest of the root veggies to cool.
  7. Once cooled, remove the garlic cloves from the skins. Reserve half for the croutons.
  8. Over medium-high heat, melt the remaining butter in a stock pot. Sauté the onion until soft and translucent. Add the minced sage. Cook for another 1-2 minutes.
  9. Add the chicken stock to the sauté and bring to a simmer. Remove the broth mixture from the heat and allow cool slightly.
  10. Meanwhile, in a small bowl, mash the reserved roasted garlic cloves with olive oil.
  11. Arrange the cubed focaccia on a baking sheet lined with parchment. Brush with the roasted garlic mixture and toss with the parmesan.
  12. Place the croutons in the warm oven to toast and turn the heat to broil. Rotate the croutons every 1-2 minutes, until all sides are brown. Set aside until serving.
  13. Using a blender and working in batches, puree the remaining garlic, roasted root veggies and apples with the broth mixture. Return each pureed batch to the stock pot and keep warm over low heat.
  14. Stir the heavy cream into the soup and season to taste.
  15. Serve the soup in bowls garnished with ground nutmeg, Crème Fraîche, Parmesan Croutons and a sprig of fresh thyme, if desired.