Tuesday, February 8, 2011

Winter Squash Soup with Gruyère Croutons

adapted from Bon Appetite 

I've heard how much people love butternut squash soup and I've even tried some before and didn't love it. Maybe my tastebuds are maturing, or maybe I just needed these croutons to entice me to try this soup- but we really, really loved it. The pairing of the croutons is vital to this little concoction- they are so delicious. One afternoon we paired the leftover soup with a Gruyère grilled cheese sandwich and it was equally tasty. This dish goes wonderfully with a side or salad which includes pears... maybe since I love pears dipped in Gruyère fondue...


1 butternut squash (about 1 1/2 lbs)
1 acorn squash (about 1 1/2 lbs)
4 large garlic cloves
1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4-5 cups low sodium chicken broth (or vegetable broth to make it vegetarian)
1/4 tsp. dried thyme (or 1/2 tsp. fresh)
1/4 tsp. dried herbs de provence
1/4 tsp. dried sage ( I used 1/2 tsp. fresh)
1/4 cup cream

baguette bread sliced 1/4 in thick
grated Gruyère cheese
thyme & sage to sprinkle (fresh or dried)

    1. Wash squash, cut in half, and remove seeds.  Drizzle with olive oil, salt and pepper, and put a garlic clove in each hole. Place cut-side down on baking sheet. Bake at 350 for 30-40 min. Meanwhile, melt butter in large pot. Add diced onion and sauté until tender, about 10 minutes. When squash is done, scoop out and add to onions. Add broth and herbs.

    2. Working in 2 batches or so, puree soup in blender. Return soup to same pot. Stir in cream; bring to simmer. Season with salt and pepper, if needed. (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.

    1 comment:

    1. Mmmm Yum I'm sure I'd love this! The combination butternut and acorn sounds enticing!