Description
A recipe for Squash and Apple Soup With Goat Cheese Croutons

Ingredients

• 2 tablespoons olive oil
  
• 1 medium yellow onion, peeled and sliced
  
• 3 Granny Smith Apples, peeled and sliced thin
  
• 24 ounces vegetable stock or chicken stock
  
• 16 ounces apple cider
  
• 2 packages Birds Eye Frozen Cooked Winter Squash
  
• 2 tablespoons fresh thyme, chopped fine
  
• Salt and pepper
  
• 8 slices baguette (1/4 inch thick)
  
• 2 tablespoons extra virgin olive oil
  
• 6 tablespoons goat cheese

Preparation
Cook time: 30 minutes | Prep time: 10 minutes

Heat oil in heavy-bottom soup pot; add onions and cook until translucent. Add apples, stock, cider and squash. Bring to a simmer and cook until apples and onions are very tender (about 10 minutes). In small batches, carefully puree soup in blender until smooth. Return to pot and stir in thyme. Season with salt and pepper. Brush slices of baguette with olive oil and broil until toasted on both sides. Immediately spread goat cheese on crouton and serve on soup.

Nutrition
no information available

Serves
Serves 8

Variations
no information available