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Roasted Butternut Squash Soup with Gorgonzola Walnut Toasts
Ingredients
- Soup
- 1 1.5 pounds butternut squash
- 4-5 sprigs thyme, leaves stripped
- salt
- freshly-ground pepper
- 4 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, thinly sliced
- 1 quart vegetable stock
- 2 tablespoons maple syrup, optional
- Butter
- 3.5 ounces gorgonzola
- 1 ounce salted butter
- 1.5 ounces walnuts, toasted
Instructions
Roasted Butternut Squash Soup with Gorgonzola-Walnut Toasts serves 3 original recipe by Food52.
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