Winter Squash Soup With Gruyère Croutons Recipe 475

WINTER SQUASH SOUP WITH GRUYèRE CROUTONS

Winter Squash Soup with Gruyère Croutons image

In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and texture.

Categories Soup/Stew Milk/Cream Blender Cheese Vegetable Thanksgiving Lunch Butternut Squash Winter Bon Appétit Fall Halloween Kid-Friendly Small Plates

Yield Serves 8

Number Of Ingredients 17

Ingredients

Soup
1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar
Croutons
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

Steps:

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.

WINTER SQUASH SOUP WITH GRUYERE CROUTONS

Winter Squash Soup With Gruyere Croutons image

Make and share this Winter Squash Soup With Gruyere Croutons recipe from Food.com.

Provided by enigmused

Categories Cheese

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 783.4, Fat 22.6, SaturatedFat 11.3, Cholesterol 47.9, Sodium 1330.8, Carbohydrate 121, Fiber 8.6, Sugar 4.1, Protein 25.8

WINTER SQUASH SOUP WITH GRUYèRE CROUTONS

Winter Squash Soup with Gruyère Croutons image

Categories Bread Side Broil Roast Low Sodium Squash Winter Chill Simmer Boil

Yield makes 8 servings

Number Of Ingredients 17

Ingredients

for soup
1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 (14 1/2-ounce) cans low-sodium chicken broth
4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
4 cups (1-inch) cubed peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup heavy whipping cream
2 teaspoons sugar
for croutons
2 tablespoons butter
24 (1/4-inch-thick) baguette bread slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

Steps:

make soup
Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until tender, about 10 minutes. Add the broth, squash, and herbs. Bring to a boil, reduce the heat, cover, and simmer until the squash is very tender, about 20 minutes.
Working in batches, purée the soup in a blender. Return the soup to the pot. Stir in the cream and sugar. Bring to a simmer and season with salt and pepper.
make croutons and serve soup
Preheat the broiler. Butter one side of each bread slice. Arrange the slices, buttered side up on a baking sheet. Broil until golden, about 1 minute. Turn over; sprinkle with cheese, then thyme and sage. Sprinkle with salt and pepper. Broil until the cheese melts, about 1 minute.
Ladle the soup into bowls. Top each with croutons and serve.
do ahead
The SOUP can be made 1 day ahead. Chill. Rewarm over medium heat before serving.

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