Butternut Squash and Gorgonzola Soup
- 2 medium butternut squash,
peeled, seeded and chopped into 1-inch cubes (about 8 cups)
- Vegetable oil
- 1 tablespoon butter
- 1 red onion, coarsely
- 3 Granny Smith apples,
cored, peeled and chopped into 1-inch cubes
- 4 cups vegetable stock
- 1 cup apple cider
- 1/3 pound Italian Gorgonzola
cheese, rind removed
- Kosher salt and freshly
- Preheat oven to 375 degrees
- Spread a single layer
of squash over a large lightly-oiled baking sheet. Roast until tender, about
- Melt the butter in a
large saucepan and sauté onion until transparent, about 6 minutes.
Transfer the roasted squash to the sauce pan. Add the apples, vegetable stock
- Bring to a boil over
medium-high heat. Reduce the heat and simmer until the squash and apples are
tender, about 15 minutes.
- Transfer the mixture
to a food processor. Add the cheese and process until smooth. Season to taste
with salt and pepper, and serve.
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