Roasted Butternut Squash Soup with Cinnamon Croutons and Gouda Cheese

Don’t be fooled, this recipe is totally different from my other butternut squash soup!  Although the main ingredient is the same, the flavour is completely different. Roasting the squash gives it a charred flavour, but its mellowed out with the addition of one fresh apple. Grating the apple in at the end, right before pureeing really elevates the soup. Its a wonderful trick that I recently just found out about, thanks Steph! Croutons add that necessary crunch, but if you make them with cinnamon it will also add a warm depth to your soup! Just like all my other soup recipes, its easy and quick to make. Soup is the best! And this one is a winner. 

Ingredients:

1 butternut squash, peeled and chopped
2 large carrots, chopped
1 onion, chopped
3 tbs extra virgin olive oil
1 apple (I used macintosh), shredded
1.5L chicken or vegetable stock
Salt to taste
2 slices white country bread
2 tbs unsalted butter
1 tbs cinnamon
Smoked Gouda and creme for garnish

Directions:

Preheat the oven to 450F, line a baking tray with tinfoil,  poor the olive oil onto the pan and then throw the chopped butternut squash and carrots onto the pan. Use your hands to coat the vegetables in the oil and then season with salt and pepper. Roast them until fork tender, about 30 minutes. Once they have a nice colour and are fork tender remove the tray from the oven and set aside. In a large pot on medium high heat add 1 tbs of butter. Once  its melted add the chopped onion, stir everything and let it cook for 2 minutes, then add the shredded apple. Stir everything together and let it cook for about 2 minutes. Then add the squash and carrots. Next add the hot stock till it covers the vegetables by 1 inch.  Bring to a simmer and let it go for 10 minutes with the lid half open. Take it off the heat and blend it till smooth with a hand blender. If it is too thick add more stock, a little at a time. Season with salt and pepper to taste if it needs. And thats it, the soup is done!

Croutons: cut the crust off the the bread and then cut the bread into 1/2 inch cubes. Add 1 tbs of butter to a pan and crisp the bread up on medium high heat till golden. Take off the heat and season with 1 tbs of cinnamon, toss it till evenly coated. 

Assemble the soup by placing a ladle of soup at the bottom, followed by a couple of croutons, slivers of gouda, a drizzle of fresh creme and enjoy!

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