Butternut Squash Soup in a Bread Bowl
Souper yummy and easy! | 2-3 Servings
There’s nothing more comforting than a warm bowl of soup—especially when that bowl is actually warm, crusty sourdough bread! Not just any soup will do, though—this sweet and savory butternut squash soup happens to be extra special. It’s made with a base of flavorful vegetable broth and creamy milk, and it’s chock-full of butternut squash, sweet potatoes, and sage. We wouldn’t leave you hanging without something to dunk into your soup, either: Save the bread you scoop out of the bowl for dipping! The best part? All you have to do is heat it up and dig right in! One slurp will have you bowled over.
Nutrition values are representative of a 1/2 bundle serving
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Butternut Squash and Sage Soup
(Contains Milk, Wheat)
Not included in your delivery
Bring a large pot of water to a boil. Place bag in pot; cook for 20 minutes, then carefully remove. (Caution: Bag will be very hot.) Cut one corner with scissors before serving.
MICROWAVE ALTERNATIVE: Cut one corner of the bag; pour soup into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high, stirring halfway through, 5-6 minutes. (Caution: Container and soup will be very hot.)
BREAD BOWL: Adjust rack to middle position and preheat oven to 350 degrees. Cut a 2-4-inch circle into the top of the loaf and remove. Scoop out the inside of the bread to create a bowl. Brush inside of bread bowl with 1 TBSP olive oil or melted butter; bake on middle rack until lightly toasted and warmed through, 7-8 minutes.