INGREDIENTS
SOUP:
3
tbsps salted butter
1 lb
butternut squash, cubed
1 tbsp
brown sugar
1/4 tsp
cinnamon
1 1/2 cups
vegetable broth
1/4 tsp
cayenne pepper
1/4 tsp
nutmeg
1
few pinches salt & pepper
1/2 cup
half & half
fresh thyme to garnish (optional)
TOASTS:
5 oz
French baguette, sliced
extra virgin olive oil and/or cooking spray
1/2 cup
fontina cheese, shredded (or more if you’d like!)