Categories: Soup

Ingredients

• Fricos:
• 2 cups shredded Gruyere
• 2 tbsp. chopped fresh parsley
• 1/4 tsp red pepper flakes
• Soup:
• 2 tbsp. unsalted butter
• 2 tbsp. olive oil
• 1 cup diced onions
• 1 tbsp. minced fresh garlic
• 1 tbsp. minced sage
• 1 tsp sugar
• 1 tsp smoked paprika
• 1/2 tsp ground mace
• 1/4 tsp red pepper flakes
• 1/4 cup brandy or apple cider
• 8 cups cubed butternut squash
• 4 cups chicken broth
• 2 dried bay leaves
• 1/2 cup heavy cream
• Salt and brandy to taste

Directions

1. Preheat oven to 400. Line a baking sheet with parchment paper.

2. For the fricos, combine Gruyere, parsley and pepper flakes. Scoop cheese mixture using a 1/3-cup measure into 6 rounds. Bake fricos until lightly browned, 12 minutes; transfer to a rack and let cool 10 minutes to crisp.

3. For the soup, melt butter with oil in a pot over medium heat. Add onions, garlic, sage, sugar, paprika, mace, and pepper flakes; sweat until onions soften, about 5 minutes.

4. Stir in 1/4 cup brandy; cook until evaporated. Stir in squash, broth, and bay leaves; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer soup until squash is fork-tender, about 20 minutes; discard bay leaves. Puree soup with an immersion blender; stir in cream and heat through.

5. Season soup with salt and brandy; serve soup with fricos.

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