I love Butternut Squash Soup, but after peeling several squash last year, I vowed never to do that again. I pre-cook the squash for about 15 minutes which makes this dish so easy.

Ingredients:

1 – 2 pound butternut squash, cut in half and seeds removed
1 T olive oil
1 onion, chopped
¾ cup apple cider
4 cups chicken or vegetable stock
6 baguette slices
6 oz. cheddar or gouda, sliced thin
1 T chopped fresh sage (I used my basil from this week instead)

Preparation:

Preheat oven to 350°F. Place squash, cut side down on a baking sheet lined with parchment paper if you have it and bake for 15 minutes. Allow squash to cool.  Peel squash and cut into 1-inch cubes.

In a large saucepan heat oil over medium heat. Saute onion for about 6-8 minutes until tender and lightly brown. Add cider, cook for 2 minutes. Add squash and stock, bring to a boil, and simmer, covered, for 20 minutes. Puree soup, working in batches if necessary, return to stovetop and keep warm. Season with salt and pepper.

Add additional stock or milk if soup is too thick for you.

Preheat oven to 450°F now. Bread slices should be about 1/2″ thick.  Brush slices with olive oil and bake until golden brown, about 1 minute. Lay cheese slices on toast and bake until melted, an additional minute. Ladle soup into bowls, top with crouton, and sprinkle with chopped sage.

Like I said, I used my basil from this week’s basket instead and it was great.  Either way, this is a great soup!

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