Fall squash soup with Gouda and pear

Ingredient

• 2 tbsp (30 ml) butter
• 1 onion, chopped
• 2 cups (500 ml) your choice of squash, peeled and diced (butternut squash, acorn squash, pumpkin.)
• 1 cup (250 ml) potatoes, peeled and diced
• 1 pear, peeled and quartered
• 3 cups (750 ml) chicken broth
• 1 cup (250 ml) milk
• 1 pinch ground nutmeg
• 1 pinch cayenne pepper
• 1/2 cup (125 ml) Canadian Gouda, grated
• Salt and freshly ground pepper to taste
• Garnish:
• 4 bread croutons
• 1 pear, finely sliced
• 4 slices Canadian Gouda, cut into triangles

Preparation

1. In a large saucepan, melt the butter over a medium high heat and brown the onion with the squash, potatoes and pear. Add the broth and milk, mix in the nutmeg, cayenne pepper and season well.
2. Bring to the boil and simmer for about twenty minutes or until the vegetables are tender. Puree soup in blender or food processor. Melt the cheese into the hot soup and check seasoning; keep warm.
3. Meanwhile, preheat oven to 425º F (210º C). On a cookie sheet covered in parchment paper, place the bread croutons, then top with pear slices and Gouda. Cook in oven for 2 to 3 minutes to heat through, brown the bread and melt the cheese.
4. When you are ready to serve, place a pear and Gouda crouton on each bowl.