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Butternut Apple Soup with Swiss Cheese

Updated February 23, 2016
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This image courtesy of ColinEriccson.Cookstr.com

Topped with melted cheese, this creamy and delicious soup is an ideal antidote to a blustery day.

Works best in a large (minimum 5 quart) slow cooker

Makes8 servings

Cooking Methodbroiling, slow cooking

CostInexpensive

Easy

Total Timehalf-day

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursehot appetizer, main course

Dietary Considerationdiabetic, egg-free, gluten-free, peanut free, vegetarian

Equipmentblender, crock pot

Taste and Texturecheesy, fruity, herby, savory

Type of Dishhot soup

Ingredients

  • 1 tbsp (15 ml) olive oil
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 2 tsp (10 ml) dried rosemary leaves, crumbled, or 1 tbsp (15 ml) chopped fresh rosemary leaves
  • ½ tsp (2 ml) cracked black peppercorns
  • 5 cups (1.25 l) lower-salt vegetable or chicken broth
  • 1 butternut squash (about 2½ lbs/1.25 kg), peeled, seeded and cut into 1-inch (2.5 cm) cubes
  • 2 tart apples, such as Granny Smith, cored, peeled and coarsely chopped
  • 1 cup (250 ml) shredded light Swiss cheese
  • ½ cup (125 ml) finely chopped walnuts, optional

Instructions

In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, rosemary and peppercorns and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add broth.

Stir in squash and apples. Cover and cook on Low for 8 hours or on High for 4 hours, until squash is tender.

Preheat broiler. Working in batches, puree soup in a food processor or blender. (You can also do this in the stoneware using an immersion blender.) Ladle soup into ovenproof bowls. Sprinkle with cheese and broil until cheese melts, about 2 minutes. (You can also do this in a microwave oven, in batches, on High, about 1 minute per batch.) Sprinkle with walnuts, if using.

Make Ahead

This soup can be partially prepared the night before it is cooked. Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.

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