ADVERTISEMENT

Oktoberfest Gouda Soup

Oktoberfest Gouda Soup
Yields
4 servings

 

ADVERTISEMENT

ingredients

For the Soup

2
Tbsp (30 ml) butter
2
cup (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
cup (750 ml) sodium-reduced chicken stock
1
cup (250 ml) milk
1
pinch ground nutmeg
1
pinch cayenne pepper
salt and freshly ground pepper
½
cup (125 ml) shredded Canadian gouda cheese

For the Croutons

6 ½-inch
(1 cm) thick slices baguette
1
pear, finely sliced
6
slices Canadian gouda cheese, cut into triangles
ADVERTISEMENT

directions

Step 1

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.

Step 2

Purée in batches in a blender. Return to pot. Stir in Canadian Gouda cheese. Simmer until it melts.

Step 3

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.

Rate Recipe

My rating for Oktoberfest Gouda Soup
ADVERTISEMENT