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Winter Squash Soup with Gruyère Croutons


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Rate this recipe 4.7/5 (6 Votes)


  • 1/4 cup ( 1/2 stick) butter
  • 1 large onion, finely chopped
  • 6 large garlic cloves, chopped
  • 48 oz low-salt chicken broth
  • 4 cups 1-inch pieces peeled butternut squash (1 large butternut squash)
  • 4 cups 1-inch pieces peeled acorn squash (1 large acorn squash)
  • 1 1/4 teaspoons minced fresh thyme or dried thyme
  • 1 1/4 teaspoons minced fresh sage or dried sage
  • i tsp kosher salt
  • 1/2 cup whipping cream
  • 1 tbsp sugar
  • Croutons
  • 2 tablespoons (1/4 stick) butter
  • 24 1/4-inch-thick baguette bread slices
  • 1 cup grated Gruyère cheese
  • 1 teaspoon minced fresh or dried thyme
  • 1 teaspoon minced fresh or dried sage



Step 1

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.

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