Cooking time:  40 minutes

Serves 4

What You Need:

• 1 large butternut squash, cut into 4
• Olive oil
• Salt
• 1/2 loaf of sourdough bread, cut into cubes
• 1 pouch of Haven’s Kitchen Herby Chimichurri
• 2 shallots, sliced
• 4 cups of broth or water or both combined!

How to Make It:

1. Preheat your oven at 425 . Drizzle the squash with olive oil and salt and roast for about 30 minutes til tender
2. In a large bowl, toss the bread with a drizzle of oil, about 1/4 pouch of Chimichurri and spread out on a baking sheet lined with parchment. Roast for about 10 minutes til crispy
3. In a large pot or Dutch oven, heat the shallots until tender, then add in the meat of the squash. Sauté and smush up the squash with a pinch of salt
4. Add in the broth/liquid and cook until it’s hot
5. Blend until smooth then top with a drizzle of oil and the croutons