You’ve never had butternut squash soup like this before. The avocado leaves and urfa chili add a rich earthiness that makes this take on squash soup totally unique.
Preheat oven to 400°F (375°F for convection ovens).
Toss all soup ingredients together, minus the milk and stock, add to baking sheet and roast for 30 minutes.
Toss bread cubes with olive oil and seasons, bake for 15 minutes until golden all around.
Blend all roasted vegetables with stock on high until completely smooth. Add to a sauce pot and add in milk, adjust seasoning if necessary.
Serve soup and garnish with croutons, drizzle with olive oil and a few drops of your favorite vinegar.
Recipe from gonnaneedmilk.com.