• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Butternut Squash Soup Recipe

  • 10servings
  • 45minutes
  • 265calories

Add to MenuAdd to Calendar

Source: www.womansday.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 Tbsp unsalted butter

  2. 1 large onion, chopped

  3. 2 large Gala apples, peeled, cored and chopped

  4. 3 lb butternut squash, peeled and cubed (8 cups)

  5. 1 1/2-in. piece fresh ginger, thinly sliced

  6. 1 box (32 oz) chicken broth

  7. 1 cup apple cider or juice

  8. 1/2 tsp kosher salt, or to taste

  9. 1/4 tsp freshly ground black pepper

  10. 1/2 cup heavy cream

  11. Gruyere Toasts

  12. 16 slices (1/2-in. thick) baguette

  13. 2 oz Gruyere cheese, finely shredded

Instructions Jump to Ingredients ↑

  1. Melt butter in a 5-qt pot overmedium-high heat. Stir in onion andapples; sauté 5 minutes or until onionis translucent.

  2. Add butternut squash, ginger,chicken broth, cider, salt and pepper.

  3. Bring to a boil; reduce heat, coverand simmer 20 to 25 minutes or untilvegetables are very soft. Let coolfor 5 minutes.

  4. Heat broiler for Gruyère Toasts.

  5. Process soup in very small batches in ablender or food processor until smooth(alternately, use an immersion blenderto purée). Return soup to pot and addcream. Season with salt to taste. Warmover low heat, if necessary.

  6. Meanwhile, place baguette sliceson foil-lined baking sheet. Broil 2to 3 minutes or until golden brown. Take toasts out of oven, turn over andsprinkle each slice with some Gruyère.

  7. Broil 2 to 3 minutes until cheese isbubbly and melted. Serve with soup.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback