Roasted Butternut Squash Soup with Crusty Bread and Arugula Salad

Steps

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Roasted Butternut Squash Soup

1. Preheat the oven to 400°F. 15 min
2. Halve the 3-pound butternut squash lengthwise and remove the seeds, then place cut-side up on a large rimmed baking sheet. 5 min
3. Scatter the roughly chopped onion and 4 peeled garlic cloves around the squash halves, drizzle everything with 2 tablespoons of the olive oil, and season with 1 teaspoon kosher salt and ¼ teaspoon black pepper. 3 min
4. Roast the squash, onion, and garlic at 400°F for 40 minutes until the squash is completely tender and caramelized at the edges. 40 min
5. Let the roasted squash cool for 5 minutes, then scoop the flesh from the skins (scratch path) or transfer the pre-cut pieces directly into a blender or large pot. 5 min
6. Working in batches if needed, blend the squash, onion, garlic, and 4 cups vegetable broth until completely smooth and velvety. 4 min
7. Pour the blended soup into a large pot over medium heat, stir in ½ teaspoon cumin, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon cayenne, the remaining ½ teaspoon kosher salt, and the remaining ¼ teaspoon black pepper, and simmer for 8 minutes, stirring occasionally. 8 min
8. Timing-sensitive step. Reduce the heat to low, stir in ⅓ cup heavy cream and 1 tablespoon unsalted butter, and warm through for 2 minutes. 2 min
9. Ladle the soup into bowls, swirl a little extra cream on top, garnish with 4 fresh thyme sprigs and the toasted pepitas (optional), and drizzle with the remaining 1 tablespoon olive oil. 3 min

Warm Crusty Breadbase

1. Slice the sourdough or country loaf into thick pieces and arrange on a baking sheet. 2 min
2. Warm the bread in the 400°F oven (already on for the squash) for 8 minutes until the crust is crisp and the interior is heated through. 8 min
3. Serve the warm bread with the 2 tablespoons softened butter (optional) and a pinch of flaky sea salt (optional) on the side.

Arugula Salad with Lemon Vinaigrette and Parmesanside

1. In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, ½ teaspoon Dijon mustard, ¼ teaspoon honey, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper until emulsified. 3 min
2. Use a vegetable peeler to shave 1 ounce of Parmesan into thin ribbons. 2 min
3. Place the 4 ounces of baby arugula in a large bowl, drizzle with the vinaigrette, and toss gently to coat. 2 min
4. Transfer the dressed arugula to a serving platter or individual plates and scatter the shaved Parmesan over the top.