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Squash Soup with Gruyere and Apple

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • Cooking oil or butter
  • 1 leek washed thoroughly, quartered, and sliced
  • 2 cups roughly chopped winter squash like butternut or kabocha
  • Thyme
  • A few cups of water or stock
  • Salt and pepper to taste
  • 1/4 cup Diced Gruyere cheese 5 mm on a side
  • 1/4 cup Diced apple 1 cm on a side

Instructions

  1. Heat the oil over medium heat. Add the sliced leek, stir and cook for a few minutes, covered.

  2. Add the squash pieces and thyme and cook uncovered for a few minutes, stirring frequently.

  3. Pour in the water (or stock), raise the heat, bring to a boil, then cook, covered, over medium-low heat until the squash is tender.

  4. Puree with an immersion blender or in a blender (being careful about blending a hot liquid).

  5. Add salt and pepper to taste.

  6. To serve, ladle the soup into a bowl and top with a spoonful each of diced cheese and apple.