Fall squash soup with Gouda and pear

Name: Fall squash soup with Gouda and pear
Yield: 4 servings
Ingredients: 2 tbsp (30 mL) butter; 1 onion chopped; 2 cups (500 mL) squash (butternut squash; acorn squash; pumpkin) peeled and diced; 1 cup (250 mL) yellow-fleshed potatoes peeled and diced; 1 pear peeled and quartered; 3 cups (750 mL) chicken broth; 1 cup (250 mL) Milk; 1 pinch of ground nutmeg; 1 pinch of cayenne pepper; 1/2 cup (125 mL) Canadian Gouda grated; Salt and freshly ground pepper to taste; Garnish; 4 slices of French bread; 1 pear peeled and finely sliced; 4 slices of Canadian Gouda cut into triangles

This is the Fall squash soup with Gouda and pear recipe.

Prep: 15 min
Cooking: 25 min

Yields 4 servings

Ingredients

2 tbsp (30 mL) butter
1 onion chopped
2 cups (500 mL) squash (butternut squash, acorn squash, pumpkin) peeled and diced
1 cup (250 mL) yellow-fleshed potatoes peeled and diced
1 pear peeled and quartered
3 cups (750 mL) chicken broth
1 cup (250 mL) Milk
1 pinch of ground nutmeg
1 pinch of cayenne pepper
1/2 cup (125 mL) Canadian Gouda grated
Salt and freshly ground pepper to taste
Garnish
4 slices of French bread
1 pear peeled and finely sliced
4 slices of Canadian Gouda cut into triangles

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Preparation

In a large saucepan, melt the butter over a medium high heat and brown the onion with the squash, potatoes and pear. Add the broth and milk, mix in the nutmeg, cayenne pepper and season well.

Bring to the boil and simmer for about twenty minutes or until the vegetables are tender. Puree soup in blender or food processor. Melt the cheese into the hot soup and check seasoning; keep warm.

Meanwhile, preheat oven to 425º F (220º C). On a cookie sheet covered in parchment paper, place the bread croutons, then top with pear slices and Gouda. Cook in oven for 2 to 3 minutes to heat through, brown the bread and melt the cheese.

When you are ready to serve, place a pear and Gouda crouton on each bowl.