Hearty Squash Soup with Herb Gruyere Croutons
Indulge in a cozy bowl of this Hearty Squash Soup, a perfect blend of creamy butternut and acorn squash, seasoned with thyme and sage. This comforting soup is elevated with golden Gruyere-topped croutons, adding a perfect crunch and a touch of sophistication. Ideal for cold winter nights, this recipe not only warms the body but also delights the senses with its rich flavors and creamy texture.
8
Servings
300
Calories
15
Ingredients
Ingredients
butter
1/4 cup (melted)
onion
1 large (finely chopped)
garlic cloves
4 large (chopped)
low sodium chicken broth
3 cans (14.5 ounces each) (none)
butternut squash
4 cups (peeled, cut into 1-inch pieces)
acorn squash
4 cups (peeled, cut into 1-inch pieces)
fresh thyme
1 1/4 teaspoons (minced)
fresh sage
1 1/4 teaspoons (minced)
whipping cream
1/4 cup (none)
sugar
2 teaspoons (none)
butter
2 tablespoons (none)
baguette slices
24 (sliced 1/4-inch thick)
grated Gruyere cheese
1 cup (none)
fresh thyme
1 teaspoon (minced)
fresh sage
1 teaspoon (minced)
Instructions
1
To prepare the soup, start by melting 1/4 cup of butter in a large pot over medium heat. Add the finely chopped onion and garlic to the pot and sauté them until they're tender and fragrant, which should take about 10 minutes.
2
Add the chicken broth, peeled and cubed butternut and acorn squash, along with 1 1/4 teaspoons each of minced thyme and sage. Bring the mixture to a boil, then reduce the heat, cover the pot, and allow it to simmer for approximately 20 minutes, or until the squash is very tender.
3
Once the squash is tender, transfer the soup in batches to a blender and puree until smooth. Return the pureed soup back to the pot, and stir in the whipping cream and sugar. Bring the soup back to a simmer, season with salt and pepper to taste. Note: The soup can be made 1 day ahead; chill overnight and rewarm over medium heat before serving.
4
For the croutons, preheat your broiler. Spread butter on one side of each baguette slice and place them, buttered side up, on a baking sheet. Broil the bread until golden brown, about 1 minute, then flip the slices over.
5
Sprinkle the grated Gruyere cheese evenly over the unbuttered sides of the slices, followed by the remaining thyme and sage. Season with salt and pepper to taste.
6
Broil the slices until the cheese has melted, about 1 more minute. Ladle the warm soup into bowls, top with Gruyere croutons, and serve immediately.
Nutrition Information
14.5g
Fat
39g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Hearty Squash Soup with Herb Gruyere Croutons.
What types of squash are used in this soup?
The soup uses a combination of butternut squash and acorn squash.
How many servings does this recipe yield?
This recipe makes 8 servings.
How many calories are in one serving of this soup?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There is 14.5g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 39g of carbohydrates.
What is the protein content of the soup?
The soup provides 7.5g of protein per serving.
How do I prepare the onion and garlic for the soup?
Finely chop 1 large onion and 4 large garlic cloves, then sauté them in butter for about 10 minutes until tender.
What kind of broth is recommended?
The recipe calls for 3 cans (14.5 ounces each) of low sodium chicken broth.
What fresh herbs are used in the soup base?
The soup base is seasoned with 1 1/4 teaspoons each of minced fresh thyme and fresh sage.
How long should the squash simmer?
Simmer the squash for approximately 20 minutes or until it becomes very tender.
How do I achieve a smooth texture for the soup?
Transfer the cooked soup in batches to a blender and puree until smooth.
When should I add the whipping cream and sugar?
Stir in 1/4 cup of whipping cream and 2 teaspoons of sugar after pureeing the soup and returning it to the pot.
Can this soup be prepared in advance?
Yes, the soup can be made 1 day ahead, chilled overnight, and rewarmed over medium heat before serving.
What kind of bread is used for the croutons?
The recipe uses 24 baguette slices, each about 1/4-inch thick.
How are the croutons toasted?
Spread butter on the slices and broil them for 1 minute until golden brown, then flip them over.
What cheese is used for the crouton topping?
The croutons are topped with 1 cup of grated Gruyere cheese.
What herbs are added to the croutons?
The croutons are seasoned with 1 teaspoon each of minced fresh thyme and fresh sage.
How long do the croutons need to broil with cheese?
Broil the cheese-topped slices for about 1 more minute until the cheese has melted.
How should the final dish be served?
Ladle the warm soup into bowls, top with the herb Gruyere croutons, and serve immediately.
How much butter is needed for the soup base?
You need 1/4 cup of butter for the initial sautéing of onions and garlic.
How much butter is used for the baguette slices?
The recipe uses 2 tablespoons of butter for the croutons.
What size should the squash be cut into?
The butternut and acorn squash should be peeled and cut into 1-inch pieces.
Is there a vegetarian option for this recipe?
While the recipe uses chicken broth, it is tagged as having a vegetarian option, which can be achieved by using vegetable broth.
What are the primary tags for this recipe?
Tags include winter, squash, soup, gruyere, croutons, comfort food, and seasonal.
What heat setting is used to rewarm the soup?
If made ahead, rewarm the soup over medium heat.
How much garlic is included?
The recipe requires 4 large garlic cloves.
How much total fresh thyme is needed?
The recipe uses a total of 2 1/4 teaspoons of minced fresh thyme divided between the soup and croutons.
How much total fresh sage is needed?
The recipe uses a total of 2 1/4 teaspoons of minced fresh sage divided between the soup and croutons.
What is the texture of the finished soup?
The soup has a rich, creamy texture once pureed and mixed with whipping cream.