Fall squash soup with Gouda and pear
- Course Soups & Creams
- Prep. Time 15 mins
- Cooking Time 25 mins
- Yields 4 servings
Preparation
What You Need
Garnish:
Instructions
In a large saucepan, melt the butter over a medium high heat and brown the onion with the squash, potatoes and pear. Add the broth and milk, mix in the nutmeg, cayenne pepper and season well.
Bring to the boil and simmer for about twenty minutes or until the vegetables are tender. Puree soup in blender or food processor. Melt the cheese into the hot soup and check seasoning; keep warm.
Meanwhile, preheat oven to 425º F (220º C). On a cookie sheet covered in parchment paper, place the bread croutons, then top with pear slices and Gouda. Cook in oven for 2 to 3 minutes to heat through, brown the bread and melt the cheese.
When you are ready to serve, place a pear and Gouda crouton on each bowl.
Tips
Try this recipe with Canadian Migneron or Canadian St-Paulin cheese
View the comments for this recipe and share one of your own!Be the first to leave a comment.
