Apple & Butternut Squash Soup with Rosemary Croutons
Ingredients
Ingredients for the soup:
3tbsbutter
1yellow onion, chopped
1large carrot, chopped
1stalk of celery, chopped
4-5cloves of garlic minced
2large apples, peeled, cored, and chopped
6cupschicken broth or stock
1cupapple juice or cider
1chipotle pepper from a can of chipotle peppers in adobe sauce, chopped -USE JUST 1 PEPPER!
1/2 cup sour cream
6ozsmoked gouda, shredded
1pkgbacon cooked and crumbled
Ingredients for the croutons:
4cupscubed or torn french bread
3tbsolive oil
3tbschopped fresh rosemary
1/2tspsalt
Instructions
Instructions for the soup:
In a dutch oven melt butter over medium-high heat. Add butternut squash, onion, carrot, celery, and garlic. Cook, stirring frequently 10 minutes or until vegetables are slightly softened. Add apples, broth, cider, and pepper.
Bring to a boil, reduce heat, and cover. Simmer 25 minutes or until vegetables are tender. While the soup is simmering prepare the croutons.
Remove from heat and with an immersion blender blend until smooth. Ladle into bowls and top with rosemary croutons, bacon, and cheese.
Instructions for the croutons:
Tear or cube 4 cups of french bread and place into a large bowl. Drizzle with olive oil and mix well with your hands, sprinkle with rosemary, salt and mix again.
Place the mixture on a baking sheet and bake at 400 for 10 minutes.