Butternut Squash Soup with Gruyere Croutons


  • 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


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


  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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