Oktoberfest Gouda Soup
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Oktoberfest Gouda Soup
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving | - |
| cal | 327 |
| pro | 15 g |
| total fat | 15 g |
| carb | 35 g |
| fibre | 4 g |
| sodium | 504 mg |
| Nutrient % DV | - |
| calcium | 33 |
| Vitamin B12 | 42 |
| vit A | 36 |
| vit C | 26 |
| Phosphorus | 30 |
- Preparation time: 15 minutes
- Cook time : 22-23 minutes
Ingredients
-
2 tbsp (30 mL) butter
2 cups (500 mL) peeled and diced winter squash (butternut squash, acorn squash or pumpkin)
1 cup (250 mL) peeled and diced potatoes
1 onion, chopped
1 pear, peeled and quartered
3 cups (750 mL) sodium-reduced chicken stock
1 cup (250 mL) milk
pinch each, ground nutmeg and cayenne pepper
salt and freshly ground pepper
1/2 cup (125 mL) shredded Canadian Gouda cheese
Croutons
6 1/2-inch (1 cm) thick slices baguette
1 pear, finely sliced
6 slices Canadian Gouda cheese, cut into triangles
Preparation
Prep time: 15 min • Cook time: 22-23 min
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 cheese melts.
Croutons
Pre-heat oven at at 350ºF (180ºC).
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.
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 cheese melts.
Croutons
Pre-heat oven at at 350ºF (180ºC).
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.
Source : Dairy Farmers of Canada
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