Creamy Butternut Squash Soup with Sourdough Gruyere Crouton
It's definitely fall now, which means it's time for soup again! Butternut squash soup is a cold weather must, and I like taking advantage of the fall apple harvest to add a slight twist.
- 1 small to medium butternut squash
1 very large sweet onion
- 1-2 large apples (of the sweeter, red-yellow variety)
- About 32-42 ounces chicken and/or vegetable broth
- 1 tablespoon butter
- About 1/4-1/3 cup light cream (optional, and you could probably substitute a blend of sour cream and milk)
- Spices to taste: I used salt, pepper, thyme, ginger, and anise
- A handful of parsley
- Mince onions.
- Peel and mince apples.
- Remove seeds and skin from butternut squash. Chop into 1/2 inch pieces.
- Combine chopped ingredients in large pot with butter.
- Cook on medium-high for about half an hour to soften, stirring frequently. Turn down heat if browning starts. Add spices as they start to break down.
- Add 1/3 of the broth for the last 5-10 minutes and bring to a simmer.
- Squash should be soft enough to mash, onions should be fully translucent, and apples should be nearly melting.
Two options: mash by hand for a chunkier soup or put in a food processor, blender, or food mill for a smoother soup.
- Add the remaining broth and let simmer, covered, for up to an hour, stirring occasionally.
- Add cream in last ten minutes.
- Adjust seasoning if necessary.
- Ladle into a bowl and garnish with some torn up parsley. Homemade croutons or crumbled bacon would also be a nice addition.
Makes about four large (entree) servings. Enjoy!