Butternut Squash & French Onion Soup
a recipe by Supper With Michelle
Welcoming Autumn in with a big bowl of soup!
The ingredients include...
1 small Butternut Squash (about 3 cups - peeled, seeded, cubed) 3 medium Yellow Onions (about 3 - 4 cups - sliced thin) 1 clove of Garlic (minced) 1 Green Onion (sliced thin) 1 - 2 cup(s) of Mushrooms (I used Baby Bella, roughly chopped very small) 4 - 5 cups of Vegetable Stock 2 - 3 tablespoons of Olive Oil (and a little more for drizzling) Sea Salt and Fresh Ground Pepper(to taste) 1 Bay Leaf 1 teaspoon of Worcestershire Sauce (vegetarian friendly) A small loaf of Fresh Baked Bread (sliced about 1 inch thick) 1/2 cup of Mozzarella (shredded) A sprig of fresh Sage (optional)
Instructions: Heat oven at 350 degrees. On a large baking sheet, place Butternut Squash on one side and Bread slices on other side. Drizzle both with a little Olive Oil, flipping, if needed. Bake on middle rack for 10 minutes and then carefully flip bread onto it's other side to brown for an additional 10 more minutes. Then remove bread from tray/oven and place on a plate and set to the side. Spread the squash out on the tray and place back into the oven for another 10 more minutes or until soft. While that is cooking, in a large pot, on a medium flame, heat oil and then toss in both sets of onions, mushrooms, garlic, and bay leaf. Saute them for about 15 - 20 minutes, scraping the bottom of pot for brown pieces. If it's cooking to fast then turn the heat to low. When your squash is done cooking, remove from oven and add directly into pot along with your vegetable broth, worcestershire sauce, and Sea Salt and Pepper and let simmer for 5 - 10 minutes.
SUPPER WITH MICHELLE For the full recipe and more visit www.supperwithmichelle.com IG: @supperwithmichelle Twitter: @supperwmichelle FB: www.facebook.com/supperwithmichelle.com All photography by Michelle Braxton copyright 2015 supperwithmichelle