Leek and Winter Squash Soup With Gruyere Croutons

Name: Leek and Winter Squash Soup With Gruyere Croutons
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 6 serving(s)
Ingredients: 1/4 cup unsalted butter; 6 shallots, coarsley chopped; 3 ribs celery, coarsley chopped; 2 medium carrots, peeled and coarsley chopped; 2 garlic cloves; 1 leek, halved and coarsley chopped; 2 medium butternut squash (peeled, halved and coarsley chopped) or 2 medium acorn squash (peeled, halved and coarsley chopped); 1 teaspoon celery seed; 1 teaspoon cumin seed; 2 (14 1/2 ounce) cans chicken broth; 1/2 teaspoon salt; 1/2 teaspoon pepper; 6 slices French baguettes; 3 tablespoons olive oil; 6 slices gruyere cheese; 1/2 cup whipping cream; 1 teaspoon honey

Submitted by Ceezie

"This elegant soup is perfet for holidays. It can be made ahead and reheated then garnished just before serving. I am going to try this with my abundant zucchini harvest this year."

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Ready In:: 1hr 45mins
Ingredients:: 17
Serves:: 6

ingredients

¹⁄₄ cup unsalted butter
6 shallots, coarsley chopped
3 ribs celery, coarsley chopped
2 medium carrots, peeled and coarsley chopped
2 garlic cloves
1 leek, halved and coarsley chopped
2 medium butternut squash (peeled, halved and coarsley chopped) or 2 medium acorn squash (peeled, halved and coarsley chopped)
1 teaspoon celery seed
1 teaspoon cumin seed
2 (14 1/2 ounce) cans chicken broth
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon pepper
6 slices French baguettes
3 tablespoons olive oil
6 slices gruyere cheese
¹⁄₂ cup whipping cream
1 teaspoon honey

directions

For the soup - Heat butter in a dutch oven over medium heat; add the shallots, celery, carrots, garlic and leek. Cook stirring until garlic and shallots begin to turn translucent about 4 minute Stir in the squash, celery seed and cumin seed; stir in chicken broth. Increase the heat to medium high heat; heat to a boil. Reduce heat to a simmer; cook until veggies are tender, about 1 hour. Remove from heat; set aside to cook about 25 minutes
Puree the soup in small batches in a blender, straining each batch into a large bowl. Return the soup to the pot; add salt and pepper. (The soup to this point can be made 1 day ahead, then reheated).
For the croutons, heat oven to 375 degreees. Brush olive oil on both sides of bread slices. Place bread on a baking sheet; bake until tops are toasted, about 2 minute Remove from oven. Turn slices over and top each with a cheese slice. Return to oven to melt cheese, watching carefully to prevent burning about 3 minutes.
Stir cream and honey into the hot soup. Ladle soup into each of the six bowls and top with a crouton.

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RECIPE SUBMITTED BY

Ceezie

I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!

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