Categories: soup

Ingredients

• 2 T oil
• 2 T butter
• 1 onion, diced
• 2 garlic cloves, minced
• 1 pinch of red pepper flakes
• 4 c cubed butternut squash
• 1/2 t salt
• 1/2 t pepper
• 1/4 t smoked paprika
• 1/8 t nutmeg
• 2 c chicken broth
• 6 ounces gruyere cheese
• 1/2 c milk

Directions

1. Heat a large pot over medium heat and add oil and butter. Add onions with pepper flakes and a pinch of salt and stir to coat, then cook until softened, about 5 minutes.

2. Add in garlic and cook for another minute.

3. Stir in the pepper flakes, squash cubes, salt, pepper, paprika and nutmeg. Stir to coat the squash.

4. Cover the pot and cook until the squash has softened slightly, about 6 to 8 minutes, stirring occasionally.

5. Pour the stock into the pot and bring the mixture to a simmer. Cook until the squash is completely tender.

6. Once tender, add the contents of the pot to a high powered blender and blend until smooth and pureed. Pour the soup back into the pot and heat it over medium-low heat.

7. Once it feels evenly warm, stir in the cheese a few handfuls at a time until it’s melts. Stir in the milk. Cook for another few minutes to warm the soup.

Email to a friend | Print this recipe | Back