FRENCH ONION BUTTERNUT SQUASH SOUP
French onion soup gets a seasonal twist with roasted butternut squash and lots of stringy, Swiss Gruyere cheese broiled on top.
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Servings: 4 servings
Ingredients
- 5 tablespoons butter
- 3 large yellow onions thinly sliced
- 3 garlic cloves minced
- 1 bay leaf
- 2 sprigs fresh thyme or 1/2 teaspoon dried
- pinch of brown sugar
- 3 - 4 cups cooked mashed butternut squash
- 2 cups chicken broth
- coarse salt and fresh black pepper
- 2 - 3 cups shredded Gruyère or Emmental cheese
Instructions
- In a large, heavy-bottomed saucepan melt the butter over medium heat. Add onions, garlic, bay leaf, thyme and a pinch or two of brown sugar.
- Cook the onions 25-35 minutes, stirring every few minutes until the onions are soft and caramelized. The onions should turn a deep brown color - if they begin to get burnt spots on them turn the heat down a little.
- Remove the bay leaf and thyme sprigs. Stir in the squash and broth. Cook on medium-low an additional 15 - 20 minutes, stirring often and seasoning with salt and pepper to taste.
- Preheat the broiler and place 4 oven-proof bowls or crocks onto a baking sheet. Ladle soup into each bowl and sprinkle the tops of each one with 1/2 - 3/4 cup of cheese.
- Place under broiler until cheese is completely melted with bubbly, brown spots. Serve immediately with crusty bread if desired.
Nutrition
Serving: 1grams