Butternut Squash Soup with Gruyere Croutons

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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 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 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 with Gruyere Croutons Ingredients //

*This recipe is adapted from Epicurious*

• 1/4 cup butter
• 1 large diced onion
• 4 minced garlic cloves
• 2 large containers of 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

How to Make // The Steps

Step 1:

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

Step 2:

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

Step 3:

Dice them into chunks.

Step 4:

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

Step 5:

Add the squash, herbs, and broth.

Step 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.

Step 7:

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