Recipe Details
Ingredients
-
3tablespoonsbutter
-
1 ½cupschopped onion
-
1 ½teaspoonskosher salt
-
2tablespoonstomato paste
-
1(2 pound)butternut squash – peeled, seeded, and cut into 1-inch cubes
-
4cupslow-sodium chicken broth
-
1pinchcayenne pepper
-
½cupheavy cream
-
2tablespoonspure maple syrup
-
1tablespoonchopped fresh parsley, or to taste
-
3tablespoonsbutter
-
1tablespoonolive oil
-
3largesweet onions, chopped
-
1largeshallot, thinly sliced
-
½teaspoonsalt
-
¼teaspoonground black pepper
-
2tablespoonssherry
-
½cuplow-sodium beef broth
-
2fresh thyme sprigs
-
6slices sourdough bread
-
6teaspoonsbutter, softened
-
6ouncesshredded Gruyere cheese
Cooking Directions
-
Melt butter in a large pot over medium-low heat. Add onion and 1/2 teaspoon kosher salt. Cook, stirring frequently, until onion is tender but not browned, about 10 minutes.
-
Increase heat to medium-high. Stir in tomato paste. Cook, stirring frequently, until mixture begins to caramelize and brown, about 2 minutes. Add squash, chicken broth, remaining kosher salt, and cayenne pepper. Reduce heat to medium-low and simmer until squash is very tender, 20 to 25 minutes. Reduce heat to low.
-
Using an immersion blender, blend squash mixture until smooth. (Or transfer mixture, in batches if needed, to a blender or food processor. Cover and blend or process until smooth. Return to pot.) Stir in cream and maple syrup.
-
Ladle soup into wide shallow bowls. Serve with French Onion Toast Toppers and top with parsley.
French Onion Toast Toppers:
-
Preheat the oven to 425 degrees F (220 degrees C).
-
Heat butter and olive oil in a very large skillet over medium-low heat until butter is melted, 1 to 2 minutes. Add sweet onions, shallot, salt, and pepper. Cook, covered, stirring occasionally, until onions are tender, 12 to 14 minutes. Increase heat to medium-high. Cook, uncovered, stirring frequently, until onions are golden brown, 3 to 4 minutes.
-
Reduce heat to medium. Stir in sherry and cook 2 minutes more. Add low-sodium beef stock and fresh thyme sprigs. Bring to a boil. Reduce heat and simmer until liquid is reduced and onions are very tender, about 5 minutes. Remove thyme and discard.
-
Meanwhile, arrange sourdough bread slices on a large baking sheet. Spread each slice with 1 teaspoon softened butter. Bake, turning once halfway through, until light brown, 8 to 10 minutes. Preheat the oven’s broiler.
-
Top bread slices with caramelized onion mixture and shredded Gruyère cheese. Broil until cheese is melted, about 2 minutes.
Cook’s Note:
Use 1-ounce bread slices for the toast toppers.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories579 | |
% Daily Value * | |
Total Fat 35g |
45% |
Saturated Fat 21g |
103% |
Cholesterol 102mg |
34% |
Sodium 1184mg |
51% |
Total Carbohydrate 52g |
19% |
Dietary Fiber 6g |
21% |
Protein 18g |
36% |
Potassium 908mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved