Winter Squash Soup With Gruyere Croutons
"I haven't made this yet but I don't want to lose the recipe. From Bon Appetit"
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
soup
- 1⁄4 cup butter
- 1 large onion, finely chopped
- 4 large garlic cloves, chopped
- 3 (14 1/2 ounce) cans low sodium chicken broth
- 4 cups peeled butternut squash (about 1 1/2 pounds, cut into 1-inch pieces)
- 4 cups peeled acorn squash (about 1 1/2 pounds, cut into 1-inch pieces)
- 1 1⁄4 teaspoons minced fresh thyme
- 1 1⁄4 teaspoons minced fresh sage
- 1⁄4 cup whipping cream
- 2 teaspoons sugar
-
crouton
- 2 tablespoons butter
- 24 slices baguette (sliced 1/4-inch-thick)
- 1 cup grated gruyere cheese
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh sage
directions
-
For soup:
- Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
- Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.).
-
For croutons:
- Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.
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Reviews
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This was delicious! Once I got the ingredients right. I had to add a can of pumpkin because I didn't have enough butternut. I would recommend making your squash puree ahead of time. It cuts down on the cooking time and you don't have to peel. Which is incredibly tedious. I cut my squashes in half, removed seeds, placed them cut-side down on a jelly roll pan (cookie sheet with sides), added some water and baked in the oven for 30 - 45 minutes. When I could stick a knife in the middle easily, they were done. They got done at different times. Let them cool and you can just scoop the squash right out. I have it stored in my fridge in mason jars. So pretty! This soup is delicious on a cold night. It reminds me of something the critters in the Redwall novels would have eaten. -
Fabulous! Creamy and delicious. I will be making this for Thanksgiving this year for sure. My "taste tasters" who were assisting me in finalizing my menu loved this. I love that it can be made in advance and reheated on the stove. I also made the croutons in advance (before my turkey). The acorn squash was sooo tedious to peel, but luckily I was able to buy peeled/chopped butternut squash.
RECIPE SUBMITTED BY
I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something.
I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand.
I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.
