WINTER SQUASH SOUP WITH GRUYèRE CROUTONS RECIPE - (4.7/5)
Provided by hanley89
Number Of Ingredients 17
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
Provided by Ina Garten
Time 50m
Yield 4 servings
Number Of Ingredients 10
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
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
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
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
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
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
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
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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