BUTTERNUT SQUASH SOUP WITH SMOKED CHEDDAR CROUTONS

  • PREP TIME: 20 minutes
  • COOK TIME: 35 minutes
  • YIELDS: 6 servings

Ingredients

Soup
  • 1 – 2 pound butternut squash, cut in half and seeds removed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • ¾ cup apple cider
  • 4 cups chicken or vegetable stock
Croutons
  • 6 baguette slices, cut ½” thick
  • 6 ounces smoked cheddar or gouda, sliced thin
  • 1 tablespoon chopped fresh sage

One of my all-time favorite fall dishes is Butternut Squash Soup, but peeling and cutting a squash can be quite a chore. I pre-cook the squash for about 15 minutes which makes preparing this soup a snap!

Instructions

FIRST Preheat oven to 350°F. Place squash, cut side down on a baking sheet lined with parchment paper and bake for 15 minutes. Allow squash to cool. Using a carrot peeler, peel squash and cut into 1-inch cubes.

NEXT In a large saucepan heat oil over medium heat. Saute onion for 6-8 minutes until tender and lightly brown. Add cider, cook for 2 minutes. Add squash and stock, bring to a boil, and simmer, covered, for 20 minutes. Puree soup, working in batches if necessary, return to stovetop and keep warm. Season with salt and pepper. Add additional stock or milk if soup is too thick.

LAST Preheat oven 450°F. Brush bread slices with olive oil and bake until golden brown, about 1 minute. Lay cheese slices on toast and bake until melted, an additional minute. Ladle soup into bowls, top with crouton, and sprinkle with chopped sage.