Soup, soup and more soup. Although the first part of the week will be mild, heading into the upcoming weekend is amazing fall weather. With the temps resting in the mid to high 50s, the stove top should be in perfect working condition to set a pot of soup on the stove.
Get those crocks out for your french onion soup (with a twist) and get slicing. Doorganics & Stutzman Farms are bringing you a seasonal twist on this traditional soup. You are going to LOVE this recipe.
HAPPY FALL YA’LL.
French Onion & Squash Soup
~ 3 tablespoons butter
~ 3-5 onions, thinly sliced
~ 2 garlic cloves, minced
~ 2 sprigs fresh thyme or 1/2 teaspoon dried
~ 1 teaspoon brown sugar
~ 3 cups cooked mashed acorn squash
~ 2 cups chicken or vegetable broth
~ salt & pepper to taste
~ 2 cups shredded gruyere cheese
~ 1 loaf crusty bread (optional, but necessary)
In a large saucepan melt the butter over medium heat. Add onions, garlic, thyme and brown sugar.
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 you notice burnt spots on them turn the heat down a little.
Remove the 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.
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.
Place under broiler until cheese is completely melted with bubbly, brown goodness. Serve immediately with your optional, yet necessary crusty bread.