What’s on the Menu? Butternut Squash Bread Soup
Looking for a hearty soup for winter season? Look no further. Stacey served up butternut squash bread soup for lunch this week. Very fitting for a cold day. The soup can be served by itself or with a salad. This soup is a cross between butternut squash soup and French onion soup, a surprisingly good combination. Below we would like to share the recipe, which Stacey adapted from The Inquirer and Mirror newspaper of Nantucket, MA.
Recipe:
3 TBS butter
3 TBS extra virgin olive oil (EVOO)
4 Onions peeled and sliced thinly
2 TBS chopped fresh thyme and sage mixed
4 cloves garlic, 2 peeled and 2 thinly sliced
1 loaf of sourdough bread cubed
½ cup dry white wine
2 quarts chicken stock
2 pound butternut squash – cut into thin slices
Sea salt
2 cups gruyere cheese
½ cup parmesan cheese
1. Melt butter in a Dutch oven over medium heat. Add onions and 2 of the sliced garlic cloves and 1 tsp herbs. Cook for 35 min in low heat until wilted and starting to brown.
2. While the onions are cooking, heat the oven to 375 and toast sourdough bread. Approx. 10-15 min.
3. Place butternut squash slices on a cookie sheet. Sprinkle with EVOO and salt and pepper. Place in the oven with the bread and cook with the bread.
4. When the onions are done, add wine, scrapping up any loose bits. Cook for 1-2 minutes until wine is absorbed. Add 2 cups stock and cook until almost absorbed 10-15 min. Add the rest of the stock.
Note: The original recipe has several additional steps to make into a panade with several layers in 3-4 separate baking dishes. The adaptation for this dish that Stacey made for our lunch was much easier.
5. To assemble. Add the soft almost cooked through butternut squash slices to the onion soup pot. Add parmesan cheese and stir. Add the bread cubes and top with 2 cups gruyere cheese and bake for 15 minutes.
