This butternut squash soup for chilly autumn days has it all.
The smoked Gouda gives it a finishing touch of earthy richness.
Prepare it as described but stop before adding the smoked Gouda.
Credit: Blaine Moats
Just before serving, slowly reheat the soup and add the Gouda and toppings.
Ingredients
1(2 1/2- to 3-lb.
)butternut squashor3(12-oz.
Dutch oven melt butter over medium-high heat.
Cook, stirring frequently, 10 minutes or until vegetables are tender.
Add apples, broth, cider, and peppers.
Bring to a boil; reduce heat.
Cover; simmer 25 minutes or until vegetables and apples are tender.
Remove from heat; cool slightly.
Puree the Soup
When slightly cooled, puree in pot using an immersion blender.
(Or puree in batches in a blender; return soup to saucepan.)
Blend in sour cream.
Remove from heat; stir in shredded Gouda until melted.
Top with bacon, celery leaves, and/or Gouda cheese.
2,000 calories a day is used for general nutrition advice.
