Wayne Gisslen

Butternut Squash Soup with Caramelized Apples

Preparation info
  • 3 qt 2.9 l ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Cut the bread into slices ½ in. (1 cm) thick.
  2. Fry bread in the butter until golden brown. (If desired, prepare additional croutons for garnish at the same time; see step 8.)
  3. Heat the butter in a heavy saucepot over moderately low heat.
  4. Add the onions, leeks, and carrots. Sweat them until about half cooked. Do not let them brown.
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Per serving: Calories, 150; Protein, 3 g; Fat, 6 g (34% cal.); Cholesterol, 20 mg; Carbohydrates, 23 g; Fiber, 4 g; Sodium, 280 mg.