Description
French onion butternut squash soup blends classic French comfort with sweet autumn richness. Golden caramelized onions and roasted butternut squash create a luxurious spoonful of warmth you’ll crave on chilly evenings.
Ingredients
Scale
Butternut Squash and Base Ingredients:
- 3–4 cups cooked (mashed) butternut squash
- 2 cups chicken broth
- 5 tablespoons (74 milliliters) butter
Aromatics and Herbs:
- 3 large yellow onions (thinly sliced)
- 3 garlic cloves (minced)
- 2 sprigs fresh thyme or ½ teaspoon dried thyme
- 1 bay leaf
Seasoning and Cheese:
- 1 pinch brown sugar
- Coarse salt
- Fresh black pepper
- 2–3 cups (226–340 grams) shredded Gruyère or Emmental cheese
Instructions
- Melt of butter in a large, heavy-bottomed saucepan over medium heat, creating a smooth, golden base for caramelization.
- Add sliced onions, minced garlic, bay leaf, fresh thyme sprigs, and a pinch of brown sugar to the melted butter, initiating the flavor development process.
- Slowly cook the aromatic mixture for 25-35 minutes, stirring occasionally to prevent burning and ensure even caramelization, allowing the onions to transform into a rich, deep brown color.
- Remove the bay leaf and thyme sprigs, preparing the base for the next stage of soup preparation.
- Introduce diced butternut squash and vegetable broth into the caramelized onion mixture, seasoning generously with kosher salt and freshly ground black pepper.
- Simmer the soup on medium-low heat for 15-20 minutes, stirring periodically to blend flavors and soften the squash until it reaches a tender consistency.
- Preheat the broiler and arrange four oven-safe bowls on a sturdy baking sheet, creating a stable platform for the final presentation.
- Carefully ladle the hot soup into each prepared bowl, filling them approximately three-quarters full.
- Generously sprinkle 1/2 to of grated Gruyère or Swiss cheese over each soup portion.
- Place the cheese-topped bowls under the broiler, watching closely until the cheese melts completely and develops golden-brown, bubbly spots.
- Remove from the broiler and let cool for 1-2 minutes to prevent burns, then serve immediately with crusty artisan bread for an indulgent dining experience.
Notes
- Transforming classic French onion soup with sweet butternut squash adds unexpected warmth and complexity to this comforting dish.
- Caramelizing onions slowly develops deep, rich flavor that becomes the foundational base for this extraordinary winter soup.
- Selecting Gruyère cheese ensures a nutty, melty topping that creates irresistible golden-brown bubbles under the broiler.
- Fresh thyme and bay leaf infuse subtle herbal notes that complement the natural sweetness of caramelized onions and squash.
- Pairing this soup with crusty sourdough bread allows for delightful dipping and soaking up every last delicious drop of broth.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing, Broiling
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg