Butternut Apple Soup with Swiss Cheese

Butternut Apple Soup with Swiss Cheese
Serves 6
Topped with melted cheese, this creamy and delicious soup is an ideal antidote to a blustery day. Serve it as a light main course, accompanied by a green salad and whole-grain bread or as a starter to a more substantial meal.
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  1. 1 TBSP olive oil
  2. 2 onions, coarsely chopped
  3. 4 cloves garlic, coarsely chopped
  4. 2 tsp dried rosemary, crumbled (or 1 TBSP chopped fresh rosemary leaves)
  5. ½ tsp cracked black peppercorns
  6. 5 cups chicken or vegetable broth
  7. 1 butternut squash, peeled and cut into 1-inch cubes (about 2 ½ lbs)
  8. 2 tart apples, such as Granny Smith, cored, peeled and coarsely chopped
  9. Salt, optional
  10. 4 oz Swiss cheese (or vegan alternative) (use 1 cup of pre-shredded cheese)
  11. ½ cup finely chopped walnuts, optional
  1. In a large saucepan or stockpot, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, rosemary and peppercorns and cook, stirring, for 1 minute.
  2. Add broth, squash, apples, and bring to a boil. Cover, reduce heat to low and simmer until squash is tender, about 35 minutes.
  3. Preheat broiler.
  4. Place a strainer over a large bowl and strain soup. Transfer solids to a food processor work bowl fitted with metal blade and add 1 cup of the liquid. Puree until smooth.
  5. Return pureed solids to sauce pan and stir in remaining liquid. Season to taste with salt, if using.
  6. In clean work bowl fitted with shredding blade, shred cheese. Ladle soup into ovenproof bowls.
  7. Sprinkle with cheese and broil until cheese is melted, about 2 minutes. (You can do this in a microwave oven, in batches, on HIGH – about 1 minute per batch).
  8. Sprinkle with walnuts, if using. Serve
  1. Vegan-friendly
  2. © 2010 George Geary and Judith Finlayson, from 650 Best Food Processor Recipes
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