French Onion Butternut Squash Soup with Gruyère

French Onion Butternut Squash Soup with GruyèrePrep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Yield: 4 servings
French onion soup gets a seasonal twist with roasted butternut squash and lots of stringy, Swiss Gruyere cheese broiled on top.
Ingredients

  • 5 tablespoons butter
  • 3 large yellow onions, thinly sliced
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 2 sprigs fresh thyme or 1/2 teaspoon dried
  • pinch of brown sugar
  • 3 - 4 cups cooked, mashed butternut squash
  • 2 cups chicken broth
  • coarse salt and fresh black pepper
  • 2 - 3 cups shredded Gruyère or Emmental cheese

Instructions
  1. In a large, heavy-bottomed saucepan melt the butter over medium heat. Add onions, garlic, bay leaf, thyme and a pinch or two of brown sugar.
  2. Cook the onions 25-35 minutes, stirring every few minutes until the onions are soft and caramelized. The onions should turn a deep brown color - if they begin to get burnt spots on them turn the heat down a little.
  3. Remove the bay leaf and thyme sprigs. Stir in the squash and broth. Cook on medium-low an additional 15 - 20 minutes, stirring often and seasoning with salt and pepper to taste.
  4. Preheat the broiler and place 4 oven-proof bowls or crocks onto a baking sheet. Ladle soup into each bowl and sprinkle the tops of each one with 1/2 - 3/4 cup of cheese.
  5. Place under broiler until cheese is completely melted with bubbly, brown spots. Serve immediately with crusty bread if desired.