Leek and Winter Squash Soup With Gruyere Croutons

“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.”
1hr 45mins

Ingredients Nutrition


  1. 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
  2. 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).
  3. 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.
  4. 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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