Fall Boursin Soup
I make this soup every year because it is that good! Perfect for a chilly night or for lunch!
Ingridients
- 20 oz butternut squash (about 4 cups, peeled and cubed)
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, quartered
- 1 red bell pepper, seeded and chopped
- 5 medium tomatoes
- 1 whole garlic bulb, top sliced off
- 2–3 sprigs fresh rosemary
- 2 tsp salt
- 1 tsp dried thyme (or fresh if available)
- Olive oil, for drizzling
- 1 package Boursin cheese (I used garlic & herb)
- 1 cup heavy cream
Instructions
Preheat the oven to 400°F (200°C).
Arrange butternut squash, zucchini, yellow squash, onion, bell pepper, tomatoes, rosemary, and garlic bulb on a sheet pan. Add Boursin cheese on top. Drizzle generously with olive oil, sprinkle with salt and thyme, and toss with your hands until coated.
Roast for 30 minutes, until vegetables are soft and lightly caramelized.
Transfer roasted vegetables (squeeze out the garlic cloves from the bulb) to a blender. Blend until smooth.
Pour mixture into a large pot, stir in the heavy cream, and heat gently over medium until warmed through.
Taste and adjust seasoning if needed. Serve warm with crusty bread.
