Butternut Squash And Caramelized Onion Soup

AuthorSylvieCategory, DifficultyIntermediate

This soup is a mix between the classic onion soup and the famous pumpkin soup! The sweetness of caramelized onions marries perfectly with the creamy deliciousness of butternut squash, cream, thyme, and a touch of nutmeg. For extra indulgence, I serve it with cheesy toasts. What I really want is to cozy up in my favorite spot and eat a big soul warming bowl of this. Such a treat!

Yields6 Servings
Prep Time20 minsCook Time1 hr 10 minsTotal Time1 hr 30 mins
Vegetable Stock
 2 l water
 3 skin-on medium onions, quartered
 5 skin-on medium carrots, roughly chopped
 3 celery stalks with leaves, roughly chopped
 5 French thyme sprigs
 Small parsley bunch
 2 bay leaves
 1 ½ tsp salt
 5 peppercorns
Soup
 45 g unsalted butter
 5 medium red onions, cut into strips
 1 tbsp pomegranate molasses
 Salt
 Black pepper
 1 ½ tbsp thyme leaves, plus more for serving
 1.20 kg butternut squash, peeled and chopped into medium half circles
 200 g sweet potato, chopped into small pieces
 1 tbsp olive oil
 6 ½ cups vegetable stock
 ¼ tsp freshly grated nutmeg
 ¾ cup cooking cream, at room temperature
 Emmental cheese for serving
 Bread slices for serving
1

In a large pot, place the water, onions, carrots, celery stalks and leaves, thyme, parsley, bay leaves, salt, and peppercorns. Bring it to a boil, lower the heat, close the lid, and simmer for 1 hour. Strain the broth once it's done.

2

Meanwhile place another large pot on medium heat, melt the butter and add the onion strips. Stir to coat the onions with the butter. Spread the onions out evenly over the pot and let cook, stirring occasionally. Depending on how strong your stove burner is, you may need to reduce the heat to low to prevent the onions from burning.

3

While the onions are caramelizing, preheat the oven to 220°C and line 2 baking sheets with parchment paper. Place the butternut squash and sweet potato in a large bowl, and drizzle in the olive oil. Use your hands to coat all the slices with oil. Arrange the butternut squash and potato on the baking sheets, and season with salt and pepper. Bake in the preheated oven for 45 Minutes, or until the veggies are soft and lightly browned.

4

Back to the onions: after about 10 minutes, season with salt, pepper, thyme leaves, and drizzle in the pomegranate molasses. Continue to cook and scrape, until the onions are a rich brown color, for about 50 minutes.

5

Turn the heat up on the onions, and deglaze with the vegetable stock while scraping the bottom of the pot. Transfer the cooked butternut squash and potato to the pot. Add the grated nutmeg, and stir in the cream. Using an immersion blender, blend the soup until smooth. Return to heat, and let it simmer for few minutes. If the soup is too thick for your taste, loosen it with some vegetable stock or water. When you are happy with the consistency, taste and adjust the seasoning.

6

To serve, place cheese on bread slices, top with thyme leaves, and place in a hot oven until the bread is toasted and the cheese is melted. Ladle the soup into your serving bowls, swirl some cream into the smooth soup, and serve with the cheese toasts. Enjoy!

Ingredients

Vegetable Stock
 2 l water
 3 skin-on medium onions, quartered
 5 skin-on medium carrots, roughly chopped
 3 celery stalks with leaves, roughly chopped
 5 French thyme sprigs
 Small parsley bunch
 2 bay leaves
 1 ½ tsp salt
 5 peppercorns
Soup
 45 g unsalted butter
 5 medium red onions, cut into strips
 1 tbsp pomegranate molasses
 Salt
 Black pepper
 1 ½ tbsp thyme leaves, plus more for serving
 1.20 kg butternut squash, peeled and chopped into medium half circles
 200 g sweet potato, chopped into small pieces
 1 tbsp olive oil
 6 ½ cups vegetable stock
 ¼ tsp freshly grated nutmeg
 ¾ cup cooking cream, at room temperature
 Emmental cheese for serving
 Bread slices for serving

Directions

1

In a large pot, place the water, onions, carrots, celery stalks and leaves, thyme, parsley, bay leaves, salt, and peppercorns. Bring it to a boil, lower the heat, close the lid, and simmer for 1 hour. Strain the broth once it's done.

2

Meanwhile place another large pot on medium heat, melt the butter and add the onion strips. Stir to coat the onions with the butter. Spread the onions out evenly over the pot and let cook, stirring occasionally. Depending on how strong your stove burner is, you may need to reduce the heat to low to prevent the onions from burning.

3

While the onions are caramelizing, preheat the oven to 220°C and line 2 baking sheets with parchment paper. Place the butternut squash and sweet potato in a large bowl, and drizzle in the olive oil. Use your hands to coat all the slices with oil. Arrange the butternut squash and potato on the baking sheets, and season with salt and pepper. Bake in the preheated oven for 45 Minutes, or until the veggies are soft and lightly browned.

4

Back to the onions: after about 10 minutes, season with salt, pepper, thyme leaves, and drizzle in the pomegranate molasses. Continue to cook and scrape, until the onions are a rich brown color, for about 50 minutes.

5

Turn the heat up on the onions, and deglaze with the vegetable stock while scraping the bottom of the pot. Transfer the cooked butternut squash and potato to the pot. Add the grated nutmeg, and stir in the cream. Using an immersion blender, blend the soup until smooth. Return to heat, and let it simmer for few minutes. If the soup is too thick for your taste, loosen it with some vegetable stock or water. When you are happy with the consistency, taste and adjust the seasoning.

6

To serve, place cheese on bread slices, top with thyme leaves, and place in a hot oven until the bread is toasted and the cheese is melted. Ladle the soup into your serving bowls, swirl some cream into the smooth soup, and serve with the cheese toasts. Enjoy!

Butternut Squash And Caramelized Onion Soup
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