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Roasted Butternut Soup with Goat Cheese Toasts
Ingredients
  • 1 (2 ½-pound) butternut squash
  • Cooking spray
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ cups chopped onion
  • 3 garlic cloves, minced
  • 6 cups Roasted Vegetable Stock
  • 2 cups coarsely chopped peeled Yukon gold potatoes
  • 2 teaspoons chopped fresh sage
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 bay leaf
  • 6 (1-ounce) slices French bread baguette
  • ½ cup (2 ounces) goat cheese, crumbled
  • 1 tablespoon finely chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons honey
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