Velvety Butternut Squash Winter Soup with Gruyère Crostini
Warm up your winter evenings with this richly flavored Velvety Butternut Squash Soup paired with delectable Gruyère Crostini. This comforting dish blends sweet butternut squash and creamy potatoes, enhanced by the mild sweetness of leeks and a touch of half-and-half for creaminess. The Gruyère crostini adds a delightful golden crust and a nutty, melted cheese finish, perfect for dipping. Enjoy this cozy soup as a hearty starter or a satisfying main dish, sure to please a crowd and warm your heart!
N/A
Servings
350
Calories
12
Ingredients
Ingredients
Butter
2 tablespoons (Melted)
Butternut Squash
5 cups (Cubed and peeled (about 1 1/2 pounds))
Russet Potatoes
2 cups (Cubed and peeled (about 12 ounces))
Kosher Salt
1 teaspoon (To taste)
Fresh Ground Black Pepper
1/2 teaspoon (To taste)
Leeks
2 cups (Sliced (about 2 medium))
Reduced-Sodium Fat-Free Chicken Broth
4 cups (Liquid)
Half-and-Half
1 cup (Liquid)
Baguette
12 ounces (Cut into 16 slices)
Gruyère Cheese
3/4 cup (Shredded (3 ounces))
Chives
3 tablespoons (Chopped)
Fresh Ground Black Pepper
As desired (Optional garnish)
Instructions
1
Preheat your broiler on high to prepare for Gruyère toasting.
2
In a large Dutch oven, melt the butter over medium-high heat until it begins to bubble.
3
Add the cubed butternut squash, potatoes, kosher salt, and freshly ground black pepper. Sauté for about 3 minutes until slightly softened.
4
Incorporate the sliced leeks, cooking for an additional minute until they are translucent and fragrant.
5
Pour in the reduced-sodium chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 20 minutes or until the potatoes are tender, stirring occasionally.
6
Once the vegetables are cooked, carefully transfer half of the mixture to a blender. Remove the center piece of the blender lid to allow steam to escape, and secure the lid. Cover with a clean towel to prevent splattering and blend until smooth.
7
Pour the blended soup into a large bowl and repeat the process with the remaining potato mixture.
8
Stir in the half-and-half into the blended soup until well combined. Cover and keep warm on low heat.
9
For the Gruyère Crostini: Arrange the baguette slices in a single layer on a baking sheet. Evenly sprinkle shredded Gruyère cheese over each slice.
10
Broil the bread slices for about 2 minutes or until they are golden and bubbly, keeping a close eye to prevent burning.
11
To serve, ladle 1 cup of the warm soup into each of 8 bowls. Top each bowl with about 1 teaspoon of chopped chives and serve with 2 slices of the Gruyère crostini. Add freshly ground black pepper to taste if desired.
Nutrition Information
15
Fat
47.5
Carbs
7.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Butternut Squash Winter Soup?
It is a richly flavored winter soup made from blended butternut squash and potatoes, finished with half-and-half and served with cheesy Gruyère crostini.
What kind of cheese is used for the crostini?
This recipe specifically uses shredded Gruyère cheese, which provides a nutty flavor and melts beautifully under the broiler.
How long does it take to cook the vegetables before blending?
After bringing the broth to a boil, the squash and potatoes should simmer for approximately 20 minutes or until they are tender.
Is this soup recipe vegetarian?
While tagged as vegetarian, the recipe lists chicken broth. To ensure it is fully vegetarian, you should substitute the chicken broth with a high-quality vegetable broth.
How many calories are in a serving of this butternut squash soup?
Each serving contains approximately 350 calories.
How do I prepare the butternut squash for this recipe?
The butternut squash should be peeled and cut into 5 cups of cubes, which is roughly 1 1/2 pounds of squash.
Can I use an immersion blender for this soup?
Yes, although the instructions specify a traditional blender, an immersion blender can be used directly in the Dutch oven to achieve a smooth consistency.
What type of potatoes are best for this recipe?
The recipe calls for Russet potatoes, which are high in starch and help create a creamy, velvety texture when blended.
How do I prevent the blender from splattering when blending hot soup?
Remove the center piece of the blender lid to let steam escape, and cover the lid with a clean towel while blending.
What is the purpose of adding half-and-half?
Half-and-half is stirred into the blended mixture at the end to add richness and achieve the desired velvety creaminess.
How should the leeks be prepared?
You will need about 2 cups of sliced leeks (approximately 2 medium leeks). Ensure they are cleaned thoroughly before sautéing.
How long do I broil the crostini?
Broil the baguette slices topped with Gruyère for about 2 minutes, or until the cheese is golden and bubbly.
How many servings does this recipe make?
This recipe yields approximately 8 servings, with each serving consisting of 1 cup of soup and 2 crostini slices.
What is the fat content per serving?
There are 15 grams of fat per serving in this recipe.
What is the carbohydrate count for this soup?
Each serving contains 47.5 grams of carbohydrates.
How much protein is in a serving?
The soup provides 7.5 grams of protein per serving.
What garnish is recommended for this soup?
The recipe suggests topping each bowl with about 1 teaspoon of chopped fresh chives and optional ground black pepper.
What type of bread should I use for the crostini?
A 12-ounce baguette, cut into 16 slices, is ideal for making the Gruyère crostini.
Can I use salted butter?
The recipe calls for 2 tablespoons of butter; if you use salted butter, you may want to reduce the additional teaspoon of kosher salt slightly.
Do I need to sauté the vegetables first?
Yes, sautéing the squash, potatoes, and leeks in butter for a few minutes before adding the broth helps develop deeper flavors.
Is this soup good for meal prep?
Yes, the soup base can be kept warm on low heat or reheated later, though the crostini are best served fresh and crispy.
What makes the soup 'velvety'?
The combination of starchy Russet potatoes, pureed butternut squash, and the addition of half-and-half creates a smooth, velvety texture.
What broth is specifically recommended?
The recipe recommends 4 cups of reduced-sodium fat-free chicken broth to control the salt and fat content.
Should the soup be boiled after adding the cream?
No, once the half-and-half is added, you should keep the soup warm on low heat to prevent the dairy from curdling.
How many leeks do I need?
You will need approximately 2 medium-sized leeks to yield the 2 cups of slices required.
Can I add extra pepper at the end?
Yes, fresh ground black pepper can be added as an optional garnish to taste before serving.
Is this soup considered a main dish?
It can be served as a hearty starter or as a satisfying main dish when paired with the crostini.
How do I cut the leeks for this recipe?
The leeks should be sliced into rounds and sautéed until they are translucent and fragrant.
What weight of potatoes is required?
You need approximately 12 ounces of peeled and cubed Russet potatoes.
How do I store the leftovers?
Store the soup in an airtight container in the refrigerator for up to 3-4 days. Store the crostini separately in a dry place to maintain crispness.