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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

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Butternut Squash Soup with Gruyere Croutons


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.
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  1. Jenny

    October 25th, 2010 at 8:26 am

    YUMMY!!! We are having this for dinner tonight!!

  2. bakedbree

    October 27th, 2010 at 8:05 pm

    Awesome Jenny! We miss you guys.

  3. Michelle

    October 25th, 2010 at 9:59 am

    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!

  4. bakedbree

    October 27th, 2010 at 8:08 pm

    Here is the recipe: https://bakedbree.wpengine.com/candy-corn-parfait
    Roasting the squash first would be delicous, but this method is fast and is perfect for getting on the table for a weeknight dinner. If I had the time, I’d roast for sure.

  5. Michelle

    October 25th, 2010 at 11:19 am

    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!

  6. Megan

    October 25th, 2010 at 11:21 am

    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!

  7. bakedbree

    October 27th, 2010 at 8:09 pm

    I hope that you get to make it soon, it is really easy and fast.

  8. Samantha Angela @ Bikini Birthday

    October 26th, 2010 at 8:10 am

    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?

  9. bakedbree

    October 27th, 2010 at 8:19 pm

    Absolutely, in fact, I did not add cream to this batch.

  10. sensiblecooking

    October 26th, 2010 at 2:16 pm

    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.

  11. bakedbree

    October 27th, 2010 at 8:19 pm

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

  12. corey

    October 27th, 2010 at 10:08 am

    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!

  13. bakedbree

    October 27th, 2010 at 8:14 pm

    glad that you (and FM) liked it!

  14. Diem

    October 27th, 2010 at 1:52 pm

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

  15. bakedbree

    October 27th, 2010 at 8:15 pm

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

  16. Jess`

    December 1st, 2010 at 3:59 pm

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

  17. bakedbree

    December 1st, 2010 at 4:04 pm

    hope that you feel better soon Jess!

  18. Amy

    December 20th, 2010 at 6:34 am

    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. 😉

  19. bakedbree

    December 22nd, 2010 at 9:52 pm

    thanks for the tip.

  20. Kelly C

    February 22nd, 2011 at 9:46 am

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

    Kelly

  21. bakedbree

    February 26th, 2011 at 8:58 am

    She will be happy that you made it for her. It is warm and comforting.

  22. Wendy

    November 4th, 2011 at 11:36 pm

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

  23. bakedbree

    November 7th, 2011 at 8:32 pm

    thank you Wendy!

  24. Kjbq

    September 29th, 2012 at 4:59 pm

    Making this yummy soup today. Perfect for rainy cold day:)

  25. bakedbree

    October 2nd, 2012 at 12:34 pm

    It is raining here today to. Perfect for a day like this.

  26. Stephanie

    November 20th, 2012 at 8:13 pm

    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!

  27. bakedbree

    November 20th, 2012 at 9:27 pm

    Sounds good with the grilled cheese sandwich.

  28. Natalie

    October 25th, 2017 at 2:22 pm

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

  29. bakedbree

    October 30th, 2017 at 6:33 am

    You’re sweet Natalie! Hope you are all doing well.

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