Winter Squash Soup With Gruyere Croutons Recipes

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WINTER SQUASH SOUP WITH GRUYèRE CROUTONS RECIPE - (4.7/5)



Winter Squash Soup with Gruyère Croutons Recipe - (4.7/5) image

Provided by hanley89

Number Of Ingredients 17

1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
6 large garlic cloves, chopped
48 oz low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (1 large butternut squash)
4 cups 1-inch pieces peeled acorn squash (1 large acorn squash)
1 1/4 teaspoons minced fresh thyme or dried thyme
1 1/4 teaspoons minced fresh sage or dried sage
i tsp kosher salt
1/2 cup whipping cream
1 tbsp 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 or dried thyme
1 teaspoon minced fresh or dried 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 20-30 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



Winter Squash Soup image

Provided by Ina Garten

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half - and - half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

Steps:

  • Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
  • Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

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

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

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

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.

LEEK AND WINTER SQUASH SOUP WITH GRUYERE CROUTONS



Leek and Winter Squash Soup With Gruyere Croutons image

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.

Provided by Ceezie

Categories     < 4 Hours

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 722.6, Fat 34.2, SaturatedFat 16.4, Cholesterol 78.3, Sodium 1199.3, Carbohydrate 88.2, Fiber 10.7, Sugar 11.9, Protein 22.4

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