Oktoberfest Gouda Soup
- Course Soups & Creams
- Prep. Time 15 mins
- Cooking Time 22 - 23 mins
- Yields 6
Preparation
What You Need
2 tbsp (30 mL) butter
2 cups (500 mL) peeled and diced winter squash (butternut squash, acorn squash or pumpkin)
1 cup (250 mL) peeled and diced potatoes
1 onion, chopped
1 pear, peeled and quartered
3 cups (750 mL) sodium-reduced chicken stock
1 cup (250 mL) milk1 pinch ground nutmeg
1 pinch cayenne pepper
Salt and freshly ground pepper
1/2 cup (125 mL) shredded Canadian Gouda cheese
Croutons: 6 1/2-inch (1-cm) thick slices baguette
1 pear, finely sliced
6 slices Canadian Gouda cheese, cut into triangles
Instructions
Melt butter over medium-high heat in saucepan; brown squash, potatoes, onion and pears. Add stock and milk. Stir in nutmeg and cayenne pepper. Season to taste with salt and ground black pepper. Bring to boil, then simmer 20 minutes or until vegetables are tender.
Purée in batches in a blender. Return to pot. Stir in Canadian Gouda cheese. Simmer until it melts.
Croutons: Pre-heat oven at at 350ºF (180ºC) Place baguette slices on parchment-lined baking sheet, top with pear slices and Canadian Gouda cheese and bake in oven for 2 to 3 minutes until bread is browned and cheese is melted.
Top soup with croutons and serve.
Nutritional Info
Per serving
Energy: 327 calories
Protein: 15 g
Carbohydrate: 35 g
Fat: 15 g
Fibre: 4.0 g
Sodium: 504 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient % DV*
Calcium: 33% / 361 mg
Vitamin B12: 42%
Vitamin A: 36%
Phosphorus: 30%
Vitamin C: 26%
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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