Butternut Squash Soup with Gruyere Croutons

butternut squash soup recipe

I have made this soup a thousand times and a thousand times I love it. I like to make it because not only does it taste rich and look beautiful, it seems fancy. And guess what? It really isn’t. But I am not going to tell people that. I want them to think that I slaved making it, but really the hardest part of this soup is peeling the butternut squash. That sometimes can be a chore, but the end result is so worth it.

The thing that makes this rustic soup seem fancy is the Gruyere crouton that you can either serve alongside to dip, or float on the top of your soap. I am partial to serving it on the side, because I do not like a soggy crouton. Personal preference of course.

I like to serve this soup when I am having people over because you can make it a day ahead of ahead of time. Just warm it over medium heat until it is hot. I like to serve it with a nice hearty salad. My Spinach Salad with Curried Pecans, Blue Cheese and Apples would be just perfect.

You know, it is Monday. This is a perfect recipe to add to your Meat Free Monday recipe collection. Just use vegetable broth instead of chicken broth.

butternut squash soup recipe

*This recipe is adapted from Epicurious*

1/4 cup butter
1 large diced onion
4 minced garlic cloves
2 large containers chicken broth
8 cups peeled and diced butternut squash
1 1/4 teaspoon minced fresh thyme
1 1/4 teaspoon minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar
salt and pepper to taste

Croutons:

2 Tablespoons softened butter
24 sliced baquette slices
1 cup grated Gruyere cheese
1 teaspoon fresh thyme
1 teaspoon fresh sage
salt and pepper

butternut squash soup recipePeel your butternut squash. I like to use a vegetable peeler for the job.

butternut squash soup recipeSlice the squash in half and remove the seeds. I use a melon baller to get the seeds out.

butternut squash soup recipeDice them into chunks.

butternut squash soup recipeIn a large pot or Dutch oven, melt the butter and add the onions and garlic. Saute until tender, about 10 minutes.

butternut squash soup recipeAdd the squash, herbs, and broth.

butternut squash soup recipeBring the soup to a boil. Reduce the heat to a simmer and cover the pot. Cook until the squash is very tender about 20 minutes. Puree the soup in the blender in batches, or using an immersion blender. Add the cream and sugar. Taste for seasoning, add salt and pepper to taste.

butternut squash soup recipeSlice the baquette on a bias. Butter each side with butter. Broil until golden, about one minute. Flip the bread over and top with the cheese, herbs and salt and pepper. Broil until the cheese is melted and bubbly.

butternut squash soup recipe

Butternut Squash Soup with Gruyere Croutons

Butternut Squash Soup with Gruyere Croutons

Yield: serves 6

Butternut Squash Soup with Gruyere Croutons - I've made this so many times and I never get tired of it. Don't skip the crouton, it makes the soup.

Ingredients

  • 1/4 cup butter
  • 1 large diced onion
  • 4 minced garlic cloves
  • 2 large containers chicken broth
  • 8 cups peeled and diced butternut squash
  • 1 1/4 teaspoon minced fresh thyme
  • 1 1/4 teaspoon minced fresh sage
  • 1/4 cup whipping cream
  • 2 teaspoons sugar
  • salt and pepper to taste

Croutons:

  • 2 Tablespoons softened butter
  • 24 sliced baquette slices
  • 1 cup grated Gruyere cheese
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh sage
  • salt and pepper

Instructions

  1. Peel your butternut squash. I like to use a vegetable peeler for the job.
  2. Slice the squash in half and remove the seeds. I use a melon baller to get the seeds out.
  3. Dice them into chunks.
  4. In a large pot or Dutch oven, melt the butter and add the onions and garlic. Saute until tender, about 10 minutes.
  5. Add the squash, herbs, and broth.
  6. Bring the soup to a boil. Reduce the heat to a simmer and cover the pot. Cook until the squash is very tender about 20 minutes. Puree the soup in the blender in batches, or using an immersion blender. Add the cream and sugar. Taste for seasoning, add salt and pepper to taste.
  7. Slice the baquette on a bias. Butter each side with butter. Broil until golden, about one minute. Flip the bread over and top with the cheese, herbs and salt and pepper. Broil until the cheese is melted and bubbly.
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g

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29 Comments

  • I make a version of this but roast the butternut squash first – makes it oh so yummy! Also – where can I find the recipe for that halloween looking trifle that is pictured in the corner. Looks cute and I’m sure my 2 year old would love it 🙂 Thanks for the great recipes and pictures!

    Reply
  • I make a version of this but I roast the butternut squash first – oh so yummy!! Love your website – thanks for all the great pics and recipes! Where do you have the recipe for halloween inspired trifle that is pictured in the top right corner? Looks great and I know my 2 year old would love it!

    Reply
  • Ooh… this looks heavenly. I love sage, thyme, and Gruyere… and am bookmarking this so hopefully I’ll have a chance to make it soon!

    Reply
  • I do love a good soup recipe! Soups and stews are my favourite things to eat : d

    Do you think you could leave out the cream in this recipe?

    Reply
  • I love love soups during this time of year. Specially with fall ingredients. And you were right it looks and sounds so fancy but easy to prepare and all those flavor coming together I am sure must be amazingly tasty.

    Reply
    • So easy, people will think that you worked really hard, but you did not.

      Reply
  • This soup is amazing. Thanks so much for sending some my way. I need to make some soon. Even Matthew (16 mo.) wanted more of this. Delish!

    Reply
  • This looks divine. I have been trying to find a butternut squash recipe to try out. And added bonus, the hubby loves gruyere.

    Reply
    • the crouton makes it special. You really cannot go wrong with cheese and bread.

      Reply
  • Since this cold just won’t leave me alone, it’s butternut squah soup for dinner tonight! Thanks for the recipe 🙂

    Reply
  • This looks delicious! One comment though – if you are using a regular blender rather than an immersion blender, remember to let the soup cool before blending, otherwise the heat from the soup forces the lid off and the hot liquid goes everywhere! Don’t ask me how I know this, just trust me. 😉

    Reply
  • Making this for a good friend today as we are celebrating her birthday. Cannot wait to try it. Thanks.

    Kelly

    Reply
  • This soup was simply delicious…as is everything I make from your site! THANK YOU! THANK YOU!

    Reply
  • Made this soup for dinner tonight and it was delicious! I’m a soup lover, but I’ve actually never tried butternut squash soup before and we really enjoyed it. Great balance of flavors and so simple! You’re right about peeling the squash being the hardest part. I skipped the gruyere crouton, although I’m sure that is a delicious addition, in favor of a grilled cheese panini. I’ll definitely be making this one again and I’m looking forward to eating leftovers for lunch tomorrow!

    Reply
  • I am making this tonight! Thanks for the recipe my friend! You amaze me with your talents!

    Reply

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