Categories: Soup
Ingredients
- 5 tbsp. olive oil, plus more for drizzling
- 1 large onion, sliced
- 5 large garlic cloves, minced
- 1 1/2 tsp dried oregano
- Kosher salt
- 28 oz. can whole peeled San Marzano tomatoes
- 2 cups cubed peeled butternut squash
- 4 cups chicken broth
- 2 tbsp. shredded Parmesan, plus a small piece of rind
- Black pepper
- 4 8-oz. sourdough bread boules, top 1/2-inch sliced off, insides hollowed out to make bowls
- 1 cup shredded mozzarella
- 1/2 cup heavy cream
Directions
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Preheat the oven to 450. Heat 2 tbsp. olive oil in a large pot over medium-high heat. Stir in the onion and cook until softened, about 5 minutes. Stir in 3 minced garlic cloves, 1/2 tsp oregano and a pinch of salt; cook until softened, about 30 seconds. Add 1 cup water, the tomatoes, squash, chicken brown, Parmesan rind, 3/4 tsp salt and black pepper. Bring to a boil, then reduce the heat and simmer until the squash is very tender, 15-20 minutes.
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Meanwhile, combine the remaining 3 tbsp. olive oil, 2 garlic cloves, 1 tsp oregano, and a pinch of salt in a small bowl. Brush inside the bread bowls and place on a baking sheet. Cut the bread tops into cubes and add to the baking sheet. Bake until toasted, 8-10 minutes. Sprinkle the mozzarella around the edges of the bread bowls and on top of the bread cubes. Continue baking until the cheese starts melting, 2-3 minutes.
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Stir the heavy cream into the soup, bring to a simmer and remove from the heat. Discard the Parmesan rind. Working in batches, puree the soup in a blender. Serve the soup in the bread bowls. Top with the cheesy croutons and Parmesan and drizzle with olive oil.