Butternut Squash Soup with Sage Coulis and Hasselback Garlic Bread

Read through entire recipe before getting started. Preheat oven to 425ºF degrees. Wash and dry all produce. Peel butternut squash; slice in half lengthwise. Remove the seeds with a spoon and discard, then dice into ¼” cubes. Rip sage leaves in half by hand. Mince or grate garlic. Cut lemon in half, then juice. Dissolve vegetable broth base in 2 ½ cups water; set aside.

Place butternut squash on to a foil-lined baking sheet. Drizzle with oil, and a pinch of salt and pepper. Roast until tender when pierced with a fork, about 15-20 min. While squash is cooking, begin prepping the demi baguette (Step #3).

Melt butter in microwave or a small pot over low heat. Mix with garlic and Parmesan cheese. Using a bread knife, cut the baguette into ½” slices without cutting all the way through the bottom of the loaf. Spoon the garlic butter in between the slices. Wrap baguette in aluminum foil and bake 10-12 min. While the garlic bread is in the oven, begin making the sage coulis (Step #3).

Place sage, parsley, a pinch of salt and pepper, 2 Tbsp. lemon juice and 2 Tbsp. oil in blender or food processor. Puree until smooth; set aside. Rinse out blender or food processor for finishing the soup.

Place butternut squash, vegetable broth, a pinch of salt and pepper in a blender or food processor. Puree until smooth; return to pot. Add ¾ of heavy cream to soup; cook over medium heat mixing until incorporated, about 2-5 min.

Divide soup between two bowls. Using a spoon, drizzle sage coulis and remaining heavy cream on top. Serve with warm garlic bread. Enjoy!