Best French Onion Butternut Squash Soup Recipes

French Onion & Butternut Squash Soup image

Provided by campbells

Number Of Ingredients 13

Soup
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 pounds yellow onions, cut in half lengthwise and thinly sliced
Kosher salt and freshly ground pepper
4 cups butternut squash, diced
1 tablespoon unbleached all-purpose flour
1/2 cup dry sherry
4 cups Swanson Beef Stock
2 tsp. fresh chopped thyme
Toppings
1/2 French baguette, sliced on a bias into 3/4-inch thick pieces
4 cups grated gruyere cheese

Steps:

In a large heavy-bottomed pot, melt the butter and oil over medium. Add the onions and season with a pinch of salt. Cook, stirring frequently, until the onions are soft and golden, about 30 minutes.
Increase the heat to medium-high and add ¼ cup of the stock and the butternut squash. Using a wooden spoon, scrape up brown bits from bottom of the pan and continue to cook, stirring frequently until the onions are deep golden, about 10 minutes more.
Sprinkle flour over onions and squash, and stir to coat. Pour sherry and stock into the pot and add thyme. Bring to a boil and reduce to a simmer. Cook, partially covered, until squash is tender, about 12 minutes. Season with salt and pepper.
Preheat the oven to broil with a rack in the top third. Arrange the bread on a rimmed baking sheet and broil until golden on both sides, about 1 to 2 minutes per side.
Line a rimmed baking sheet with foil and arrange four ovenproof bowls on the prepared baking sheet. Ladle the soup into the bowls and top each with 2 or 3 slices of toasted baguette and sprinkle with cheese. Broil until the cheese is melted and golden in spots, watching carefully as broilers vary in strength, about 5 minutes. Serve warm.

FRENCH ONION BUTTERNUT SQUASH SOUP WITH GRUYÈRE image

Yield 4 servings

Number Of Ingredients 10

5 tablespoons butter
3 large yellow onions, thinly sliced
3 garlic cloves, minced
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
pinch of brown sugar
3 - 4 cups cooked, mashed butternut squash
2 cups chicken broth
coarse salt and fresh black pepper
2 - 3 cups shredded Gruyère or Emmental cheese

Steps:

1.In a large, heavy-bottomed saucepan melt the butter over medium heat. Add onions, garlic, bay leaf, thyme and a pinch or two of brown sugar. 2.Cook the onions 25-35 minutes, stirring every few minutes until the onions are soft and caramelized. The onions should turn a deep brown color - if they begin to get burnt spots on them turn the heat down a little. 3.Remove the bay leaf and thyme sprigs. Stir in the squash and broth. Cook on medium-low an additional 15 - 20 minutes, stirring often and seasoning with salt and pepper to taste. 4.Preheat the broiler and place 4 oven-proof bowls or crocks onto a baking sheet. Ladle soup into each bowl and sprinkle the tops of each one with 1/2 - 3/4 cup of cheese. 5.Place under broiler until cheese is completely melted with bubbly, brown spots. Serve immediately with crusty bread if desired.

French Onion Butternut Squash Soup with Gruyère image

Provided by @MakeItYours

Number Of Ingredients 10

5 tablespoons butter
3 large yellow onions, thinly sliced
3 garlic cloves, minced
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
pinch of brown sugar
3 - 4 cups cooked, mashed butternut squash
2 cups chicken broth
coarse salt and fresh black pepper
2 - 3 cups shredded Gruyère or Emmental cheese

Steps:

In a large, heavy-bottomed saucepan melt the butter over medium heat. Add onions, garlic, bay leaf, thyme and a pinch or two of brown sugar.
Cook the onions 25-35 minutes, stirring every few minutes until the onions are soft and caramelized. The onions should turn a deep brown color - if they begin to get burnt spots on them turn the heat down a little.
Remove the bay leaf and thyme sprigs. Stir in the squash and broth. Cook on medium-low an additional 15 - 20 minutes, stirring often and seasoning with salt and pepper to taste.
Preheat the broiler and place 4 oven-proof bowls or crocks onto a baking sheet. Ladle soup into each bowl and sprinkle the tops of each one with 1/2 - 3/4 cup of cheese.
Place under broiler until cheese is completely melted with bubbly, brown spots. Serve immediately with crusty bread if desired.