Shelly's Recipe

OKTOBERFEST GOUDA SOUP

Category: Soups

For the Soup
2 tbsp butter
2 cups peeled and diced winter squash (butternut squash, acorn squash or pumpkin)
1 cup peeled and diced potatoes
1 onion, chopped
1 pear, peeled and quartered
3 cups sodium-reduced chicken stock
1 cup milk
1 pinch ground nutmeg
1 pinch cayenne pepper
Salt and freshly ground pepper
1/2 cup shredded gouda cheese

For the Croutons
6 1/2-inch thick slices baguette
1 pear, finely sliced
6 slices Canadian gouda cheese, cut into triangles

For the Soup: 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. Puree in batches in a blender. Return to pot. Stir in Canadian Gouda cheese. Simmer until it melts.

For the Croutons: Preheat oven to 350 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.