Roasted Squash Soup

Preheat oven to 400°. Line a rimmed baking sheet with heavy-duty aluminum foil.

In a large bowl, combine squash, 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper, tossing to coat. Spread squash in an even layer onto prepared pan. Bake for 1 hour.

In a large Dutch oven, heat remaining 2 tablespoons olive oil over medium heat. Add onion, bay leaves, and garlic; cook for 10 minutes, stirring frequently. Add cooked squash and chicken broth. Reduce heat to low; cover, and simmer for 30 minutes. Remove and discard bay leaves. Let cool for 10 minutes.

In the container of a blender, puree squash mixture in batches. Return to Dutch oven over medium- low heat. Add cheese, cream, sour cream, sugar, poultry seasoning, garlic powder, remaining ½ teaspoon pepper, and remaining ¼ teaspoon salt, whisking to combine. Cook for 5 minutes, stirring constantly, until cheese melts. Serve with Seasoned Croutons.

Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil.

In a large bowl, combine melted butter, poultry seasoning, and garlic salt. Add bread pieces, tossing to coat. Spread in an even layer onto prepared pan. Bake for 10 minutes or until lightly browned.