I often get this kind of soup at work and really enjoy it. For such a rich and delicious dish this is a surprisingly easy soup to make.
I have copied it here just in case their link disappears. I’ve lost too many things that way in the past.
1 Butternut squash
1 sweet potato
1 red onion
1 garlic clove
500ml vegetable stock
2 tbsp of balsamic vinegar
2 tbsp of vegetable oil
1 tbsp of Thyme
1 tbsp of Creme Fraiche
Half a loaf of stale bread
PREPARATION, NIGHT BEFORE
Preheat oven to 180C (354F) degrees.
Peel and chop onion, carrots, sweet potato and garlic and add to baking tray.
Cut Butternut squash in half and place on a tray.
Drizzle oil, Balsamic vinegar and Thyme over both.
Cook in oven until soft.
Meanwhile heat vegetable stock until simmering.
Add cooked vegetable and stock to blender in batches and blend until smooth.
Add soup to large pan to reheat the next day.
Just before serving I would make the Parmesan toasts. Preheat oven to 180C (354F) degrees. Cut the bread into quarters and coats with drizzle of oil, Rosemary and Parmesan. Cook in oven until golden.
Serve soup with drizzle of Creme Fraiche.