Butternut Apple Soup with Swiss Cheese
- 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Apples, tart (2)
- Butternut squash (about 2 1/2 lbs/1.25 kg), peeled, seeded and cut into 1-inch (2.5 cm) cubes (1)
- Garlic (4 cloves)
- Onions (2)
- Rosemary, dried leaves (2 tsp)
- Walnuts (1/2 cup)
- Canned Goods
Lower-salt vegetable or chicken broth (5 cups)
- Cooking & Baking
- Olive oil (1 tbsp)
- Peppercorns, cracked black (1/2 tsp)
- Dairy
- Swiss cheese, light (1 cup)
Preparation
Read recipe preparation on cookstr.com
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Published November 5, 2011 (1 year ago).
11 people saved this recipe.
