Best French Onion Butternut Squash Soup With GruyÈre Recipes

Butternut Squash Soup image

Provided by Audrey

Categories Fall

Time 30m

Yield 4-6 people

Number Of Ingredients 1

1 tbsp (14g) unsalted butter2 large onions, peeled and chopped1 garlic clove, peeled and roughly chopped1 large butternut squash, peeled, seeded and cut into chunky cubes4 cups (1 liter) low sodium vegetable stock1/4 tsp freshly grated nutmeg1 tsp fresh ground black pepperOptional, for serving: Fresh flat-leaf Parsley, chopped Heavy cream (35% m.f) or crème fraiche

Steps:

Step 1 - In a large pot (ideally heavy bottom), melt the butter over medium heat and cook the onion and garlic until soft and translucent.
Step 2 - Add the butternut squash cubes, stir and cook for 2 more minutes. Add the stock, which should cover the butternut squash cubes entirely. Bring to a simmer and cook for 20-25 minutes until the butternut is fork-tender. Remove from the heat.
Step 3 - Remove about 2 cups of the stock and set aside. Blend the soup (with a hand blender or in a processor) until smooth. Add some of the reserved stock to reach desired consistency (I often add back about 1 cup, but you can more/less depending on how thick you like your soup). Season with nutmeg, black pepper and salt (optional), to taste.
For serving, ladle soup into individual bowls and garnish with black pepper, chopped parsley and/or a dollop of heavy cream or crème fraiche.

Nutrition Facts : Calories 200, Fat 20 grams

FRENCH ONION BUTTERNUT SQUASH SOUP WITH GRUYÈRE image

Yield 4 servings

Number Of Ingredients 10

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

Steps:

1.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. 2.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. 3.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. 4.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. 5.Place under broiler until cheese is completely melted with bubbly, brown spots. Serve immediately with crusty bread if desired.