Articles & Recipes

Butternut Apple Soup with Swiss Cheese

October 12, 2018

Topped with melted cheese, this creamy and delicious soup is an ideal antidote to a blustery day. Serve it as a light main course, accompanied by a green salad and whole grain bread or as a starter to a more substantial meal. It's perfect for fall and the holidays!

Ingredients Makes 6 to 8 servings

1 tbsp olive oil 15 mL
2 onions, chopped 2
4 cloves garlic, minced 4
2 tsp dried rosemary, crumbled, or 1 tbsp (15 mL) chopped fresh 10 mL
1⁄2 tsp cracked black peppercorns 2 mL
5 cups ready-to-use vegetable or chicken broth 1.25 L
1 butternut squash (about 21⁄2 lbs/1.25 kg), peeled and cubed (1 inch/2.5 cm) 1
2 tart apples (such as Granny Smith), peeled and coarsely chopped 2
Salt (optional)
1 cup shredded Swiss cheese 250 mL
1⁄2 cup finely chopped walnuts (optional) 125 mL


  1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, rosemary and peppercorns and cook, stirring, for 1 minute. Transfer to a large (minimum 5-quart) slow cooker. Add stock. (Soup can be cooled, covered and refrigerated for up to 2 days at this point.)
  2. Stir in squash and apples. Cover and cook on Low for 8 hours or on High for 4 hours, until squash is tender.
  3. Preheat broiler. Working in batches, purée soup using a food processor or blender. (You can also do this in the stoneware using an immersion blender). Ladle into ovenproof bowls. Sprinkle with cheese and broil until cheese melts, about 2 minutes. (You can also do this in a microwave oven, in batches, on High, about 1 minute per batch.) Sprinkle with walnuts (if using).


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