FRENCH ONION BUTTERNUT SQUASH SOUP

FRENCH ONION BUTTERNUT SQUASH SOUP – French onion soup gets a seasonal twist with roasted butternut squash and lots of stringy, Swiss Gruyere cheese broiled on top.

A cozy, heart-warming soup you’ll want to snuggle up with.

What makes french onion soup so special are the caramelized onions. Onions cooked a long time until they take on a rich, sweet flavor and a deep “caramel” color. I love them paired with mildly sweet butternut squash and the way their sweet and savory notes play off each other.

I omitted the red wine french onion soup traditionally has and used chicken broth not beef so as not to overwhelm the butternut. I think white wine would be better so feel free to add it in once the onions are caramelized and before adding the squash. About 1/2 cup.

Don’t even think about skimping on the cheese! The cheese is just as important as the onions. You want a nice thick layer on top. Let it get nice and brown and bubbly under the broiler. You’ll thank me later.

The best part is poking your spoon through the molten layer of Swiss cheese to the thick soup below and breaking off the crackly pieces of cheese that melt down the sides of the bowl.

Oops. . .that’s two best parts.

FRENCH ONION BUTTERNUT SQUASH SOUP

French onion soup gets a seasonal twist with roasted butternut squash and lots of stringy, Swiss Gruyere cheese broiled on top.

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Author Olivia

Ingredients

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

Instructions

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