Melt butter in a 5 quart pot over medium hight heat. Stir in onion and apples, saute 5 minutes or until onion is translucent.
Add butternut squash, ginger, chicken broth, cider, salt and pepper. Bring to a boil; reduce heat, cover and simmer 20-25 minutes or until vegetables are very soft. left cool for 5 minutes.
Process soup in small batches in a blender or food processor until smooth (or use an immersion blender to puree). Return soup to pot and add the cream. Season with salt to taste. Warm over low heat, if necessary.
Place baguette slices on foil-lined baking sheet. Broil 2 - 3 minutes or until golden brown. Take toasts out of oven, turn over and sprinkle each slice with some Gruyere. Broil 2-3 more minutes until cheese is bubbly and melted. Serve with soup.
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|Serving Size: 1 Serving (362g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 83 (22%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 28.2mg||9 %|
|Sodium 549.3mg||19 %|
|Potassium 840.6mg||22 %|
|Total Carbohydrate 66.4g||20 %|
|Dietary Fiber 6.6g||27 %|
|Sugars, other 59.7g|
|Protein 11.2g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 376
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