Butternut Squash Soup is such a classic fall recipe that can be a beautiful first course to any meal or served as the entree alongside a green salad for a delicious weeknight meal. In addition, it can be made a few days in advance and reheated over low heat when ready to serve. If you make it in advance, the bread crumb mixture can be made the day of serving and held at room temerpature until ready to serve.
Add the oil then preheat the pot to 300°F/ 150°C (medium).
Cook the aromatics for 2 minutes or until the garlic begins to toast slightly.
Add to the aromatics and cook for 1- 2 minutes or until the panko has slightly toasted.
Season the bread crumbs with salt, pepper, and sherry vinegar, turn the heat off and transfer to a paper towel lined plate.
Wipe the pot then add the oil and preheat the pot to 325°F/ 165°C (medium).
Cook the vegetables for 5 minutes or until translucent with little to no color.
Stir to combine.
Cook the spices for 1 minute or until the aromas have intensified and the vegetables begin to brown slightly.
Roast the squash for 5 minutes or until it begins to slowly change in color.
Stir to combine and cook the soup for about 30-35 minutes or until the squash is tender when pierced with a fork.
Stir to combine, then turn off the heat.
Blend the soup in batches with a blender or use a stick blender to puree the soup until smooth.
Finish each bowl of soup with the toasted bread crumb mixture and a splash of sherry vinegar.
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