French Onion & Butternut Squash Soup Recipe

Name: French Onion & Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 tablespoon extra virgin olive oil; 2 pounds yellow onions, cut in half lengthwise and thinly sliced; Kosher salt and freshly ground pepper; 4 cups butternut squash, diced; 1 tablespoon unbleached all-purpose flour; 1/2 cup dry sherry; 4 cups Swanson Beef Stock; 2 tsp. fresh chopped thyme; 1/2 French baguette, sliced on a bias into 3/4-inch thick pieces; 4 cups grated gruyere cheese

Servings: persons

3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 pounds yellow onions, cut in half lengthwise and thinly sliced
Kosher salt and freshly ground pepper
4 cups butternut squash, diced
1 tablespoon unbleached all-purpose flour
1/2 cup dry sherry
4 cups Swanson Beef Stock
2 tsp. fresh chopped thyme
1/2 French baguette, sliced on a bias into 3/4-inch thick pieces
4 cups grated gruyere cheese

1
In a large heavy-bottomed pot, melt the butter and oil over medium. Add the onions and season with a pinch of salt. Cook, stirring frequently, until the onions are soft and golden, about 30 minutes.
2
Increase the heat to medium-high and add 1/4 cup of the stock and the butternut squash. Using a wooden spoon, scrape up brown bits from bottom of the pan and continue to cook, stirring frequently until the onions are deep golden, about 10 minutes more.
3
Sprinkle flour over onions and squash, and stir to coat. Pour sherry and stock into the pot and add thyme. Bring to a boil and reduce to a simmer. Cook, partially covered, until squash is tender, about 12 minutes. Season with salt and pepper.
4
Preheat the oven to broil with a rack in the top third. Arrange the bread on a rimmed baking sheet and broil until golden on both sides, about 1 to 2 minutes per side.
5
Line a rimmed baking sheet with foil and arrange four ovenproof bowls on the prepared baking sheet. Ladle the soup into the bowls and top each with 2 or 3 slices of toasted baguette and sprinkle with cheese. Broil until the cheese is melted and golden in spots, watching carefully as broilers vary in strength, about 5 minutes. Serve warm.

2312

kcal

Calories

234

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 tablespoon extra virgin olive oil, 2 pounds yellow onions, cut in half lengthwise and thinly sliced, Kosher salt and freshly ground pepper, and more.

Yes, French Onion & Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

French Onion & Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions