Description
Simmering with rich flavors, this French onion butternut squash soup marries classic French techniques with autumn’s sweetest squash. Caramelized onions and roasted butternut create a comforting bowl we can’t resist savoring to the last spoonful.
Ingredients
Scale
- 3–4 cups butternut squash (cooked, mashed)
- 5 tbsps (74 mL) butter
- 2 cups chicken broth
- 3 large yellow onions (thinly sliced)
- 3 garlic cloves (minced)
- 2–3 cups (226–340 g) Gruyère or Emmental cheese (shredded)
- 2 sprigs fresh thyme or ½ tsp dried thyme
- 1 bay leaf
- 1 pinch brown sugar
- Coarse salt
- Fresh black pepper
Instructions
- Caramelize Aromatics: Melt butter in a heavy saucepan over medium heat, then combine sliced onions, minced garlic, bay leaf, thyme sprigs, and brown sugar. Cook slowly for 25-35 minutes, stirring intermittently until onions transform into a deep mahogany color with intense, complex flavors.
- Build Soup Base: Discard herb sprigs and bay leaf, then fold in diced butternut squash and vegetable broth. Season with kosher salt and black pepper. Simmer on medium-low heat for 15-20 minutes, allowing ingredients to meld and squash to soften completely.
- Prepare Broiler Finish: Position oven-safe bowls on a robust baking sheet. Ladle piping hot soup into each bowl, leaving room for cheese topping. Generously crown each portion with grated Gruyère or Swiss cheese, ensuring comprehensive coverage.
- Final Broiling: Position bowls under preheated broiler, monitoring carefully until cheese melts luxuriously and develops golden-brown, slightly blistered surfaces. Remove promptly, allowing brief cooling before serving alongside crusty artisan bread.
Notes
- Caramelize Wisely: Patience is key when browning onions; low and slow develops deep, rich flavors without burning.
- Cheese Selection Matters: Authentic Gruyère provides a nutty, complex taste, but Swiss cheese works as an excellent substitute for budget-friendly options.
- Broiler Watch: Keep a close eye during cheese melting to prevent burning; golden-brown spots indicate perfect doneness.
- Texture Tip: Soften butternut squash completely to ensure a smooth, velvety soup consistency that blends seamlessly with caramelized onions.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing, Broiling
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 300
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 50 mg