← Back to Search Results
broiling, slow cooking
Butternut Apple Soup with Swiss Cheese

Photo by: Colin Erricson
Comments: 0
 

Recipe

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

Yield: Makes 8 servings

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

Directions

1. 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.

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

3. 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.

Notes

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


© 2007 Judith Finlayson

Note from Cookstr's Editors

Nutritional information does not include optional walnuts.

 

Nutritional Information

Nutrients per serving (% daily value)

137kcal (7%)
210mg (21%)
29mg (48%)
603mcg RAE (20%)
633mg
50mg
8g
9g
4g
24g
5mg (2%)
388mg (16%)
1g (4%)
3g (4%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
cook-with-jamie Cook with Jamie
by Jamie Oliver
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
american-masala American Masala
by Suvir Saran
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
baked-explorations Baked Explorations
by Matt Lewis
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?