Recipe Details

Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins


  • 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

  1. 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.

  2. 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.

  3. 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.

  4. Ladle soup into wide shallow bowls. Serve with French Onion Toast Toppers and top with parsley.

French Onion Toast Toppers:

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. 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.

  3. 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.

  4. 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.

  5. 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
% Daily Value *
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber

* 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.

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Dish Photos