Creamy Butternut Squash Soup with gruyere fricos

By ezunich

Ingredients

• 2 cups shredded Gruyere
• 2 tbs chopped fresh parsley
• 1/4 tsp red pepper flakes
• 2 tbs unsalted butter and olive oil
• 1 cup diced onions
• 1 tbs each minced fresh garlic and sage
• 1 tsp each sugar and paprika
• 1/2 tsp ground mace
• 1/4 tsp red pepper flakes
• 1/4 cup brandy
• 8 cups cubed butternut squash
• 4 cups chicken broth
• 2 dried bay leaves
• 1/2 cup heavy cream
• salt
• brandy to taste

Preparation

Step 1

Preheat oven to 400°. Line baking sheet with parchment. Combine Gruyere, parsley and pepper flakes. Scoop cheese mixture using a 1/3 cup measure into 6 rounds Bake fricos until lightly browned, 12 minutes; transfer to a rack and let cool 10 minutes to crisp.
Soup - melt butter with oil in a pot. Add onions, garlic, sage, sugar, paprika, mace and pepper flakes; sweat until onions soften, about 5 minutes. Stir in 1/4 cup brandy; cook until evaporated. Stir in squash, broth and bay leaves; bring to a boil over medium-high heat. Reduce heat to medium low and simmer soup until squash is fork tender, about 20 minutes; discard bay leaves. Puree soup with a handheld blender; stir in cream and heat through. Season soup with salt and brandy.