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Squash Soup with Apples and Croutons au Gratin
2018-09-07
https://www.metro.ca/userfiles/image/recipes/potage-courges-pommes-croutons-gratines-10924.jpg
PT10M
PT25M
PT35M
In a large pot, add a drizzle of vegetable oil and cook the squash, apples, and onions on high for 8 to 10 minutes while stirring. Add the garlic, stir, then add the water, thyme, laurel leaves, and salted herbsCook on medium for 10 to 15 minutes, until the fruits and vegetables are tender. Remove from heat. Add the vinegar, maple syrup, and sambal.Pour into a blender and pulse until you get a smooth puree. Add salt and pepper to taste.While the soup cooks, add the cheese on the slices of bread and toast in the oven.Serve with the soup and croutons.Storage:
the soup can be kept in the fridge for up to 7 days. It can be kept frozen for up to 3 months.Source: Cuisine Estudiantine
8
3
6
5
2
4 cups squash thinly sliced
2 cups apples thinly sliced
2 yellow onions thinly sliced
3 garlic cloves chopped
1 tablespoon (15 ml) vegetable oil
3 cups water
2 sprigs fresh thyme
2 laurel leaves
1 tablespoon (15 ml) salted herbs
2 teaspoon (10 ml) cider vinegar
1 teaspoon (5 ml) maple syrup
1 teaspoon (5 ml) sambal oelek
salt and pepper
One baguettes sliced
370 g Irresistibles slice Swiss cheese
Squash Soup with Apples and Croutons au Gratin
8
Appetizers or Soups
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME
Ingredients
-
4 cups
squash thinly sliced
-
2 cups
apples thinly sliced
-
2
yellow onions thinly sliced
-
3
garlic cloves chopped
-
1 tablespoon
(15 ml)vegetable oil
-
3 cups
water
-
2
sprigs fresh thyme
-
2
laurel leaves
-
1 tablespoon
(15 ml)salted herbs
-
2 teaspoon
(10 ml)cider vinegar
-
1 teaspoon
(5 ml)maple syrup
-
1 teaspoon
(5 ml)sambal oelek
-
salt and pepper
-
One
baguettes sliced
-
370 g
Irresistibles slice Swiss cheese
Preparation
In a large pot, add a drizzle of vegetable oil and cook the squash, apples, and onions on high for 8 to 10 minutes while stirring. Add the garlic, stir, then add the water, thyme, laurel leaves, and salted herbs
Cook on medium for 10 to 15 minutes, until the fruits and vegetables are tender. Remove from heat. Add the vinegar, maple syrup, and sambal.
Pour into a blender and pulse until you get a smooth puree. Add salt and pepper to taste.
While the soup cooks, add the cheese on the slices of bread and toast in the oven.
Serve with the soup and croutons.
Storage: the soup can be kept in the fridge for up to 7 days. It can be kept frozen for up to 3 months.
Source: Cuisine Estudiantine
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
