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Butternut Squash & Apple Soup with Sage and Gruyere Croutons
Ingredients
- 1 Tablespoon butter
- 1 onion, small dice
- 1 carrot, small dice
- 1 celery stalk, small dice
- 2 lbs butternut squash, peeled, medium dice
- ½ yellow or white potato peeled, medium dice
- 2 small apples, peeled and cut into 1-inch cubes
- 1 Tablespoon fresh ginger
- 2 cloves garlic, minced
- 3-4 cups chicken stock
- The zest of one orange
- Salt & fresh ground pepper to taste
- Sour cream or cream fraiche for garnish
- Croutons
- 6 sliced rustic bread, cubed
- 1 Tablespoon finely chopped fresh sage
- 3 Tablespoons butter, melted
- ½ cup Gruyere, grated
Instructions
- Sauté onion, carrot, celery, squash and potato in a Dutch oven over medium high heat, cooking until vegetables begin to brown slightly. Add apple, ginger, and garlic and continue cooking for 2 to 3 minutes. Add stock, and orange zest. Bring to a boil, then reduce. Continue cooking over medium heat until squash is very soft and flavors have merged. Use a hand-held immersion blender to purée the soup. (Alternatively, the soup can be puréed in batches in a food processor fitted with the metal blade or in a blender). Taste the soup and adjust seasoning if necessary.
- Serve the soup hot or cold, garnished with a dollop of sour cream, if desired.
- Croutons
- Heat oven to 400 degrees. Combine bread, butter, and sage in a bowl until well tossed and bread is coated. Spread on a baking sheet and bake for 10 minutes or until bread begins to turn golden and toasted. Sprinkle with grated cheese and bake an additional minute or two until cheese melts.
- Serve over soup.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/