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Ingredients
3 Tablespoons unsalted butter
1 Large onion, chopped
2 large Gala apples, peeled, cored & chopped
3 Pounds butternut squash, peeled & cubed
1 1/2� Piece of fresh ginger, thinly sliced
1 (32 oz) Box chicken broth
1 Cup apple cider or apple juice
1/2 Teaspoon kosher salt
1/2 Teaspoon fresh ground black pepper
1/2 Cup heavy cream
Gruyere Toasts
16 (1/2� thick) Slices baguette
2 Ounces Gruyere cheese, finely shredded
Instructions
Melt butter in a 5 quart stock pot over medium-high heat. Stir in onion and apple; saut� 5 minutes or until onion is translucent.
Add butternut squash, ginger, chicken broth, cider, salt & pepper. Bring to a boil; reduce heat, cover and simmer for 20 to 25 minutes or until vegetables are very soft. Let cool for 5 minutes.
Heat broiler for gruyere toasts.
Process soup in very small batches in a blender or food processor until smooth; return soup to pot and add cream, season with salt to taste. Warm over low heat if necessary.
Note: An immersion blender can be used to puree soup.
Place baguette slices on a foil lined backing sheet. Broil 2 to 3 minutes or until golden brown.