Wednesday, September 29, 2010

Winter Squash Soup with Gruyère Croutons

I love autumn, and this soup captures the flavors of the season! This simple recipe was a great way to use the butternut squash and acorn squash I received in my CSA bag. As wonderful as the soup is on its own, the Gruyère croutons definitely add texture and flavor to the dish...well worth the effort. For a heartier comfort-food meal, pair with a grilled cheese sandwich.

Source: Winter Squash Soup with Gruyere Croutons, Bon Appetit, December 1996


For the soup:

¼ cup (½ stick) butter

1 large onion, finely chopped

4 large garlic cloves, chopped

3 (14 ½-ounce) cans low-sodium chicken broth

4 cups 1-inch pieces peeled butternut squash (about 1 ½ pounds)

4 cups 1-inch pieces peeled acorn squash (about 1 ½ pounds)

1 ¼ teaspoons minced fresh thyme

1 ¼ teaspoons minced fresh sage

¼ cup whipping cream

2 teaspoons sugar

For the croutons:

2 tablespoons (¼ stick) butter

24 ¼-inch thick baguette bread slices

1 cup grated Gruyère cheese

1 teaspoon minced fresh thyme

1 teaspoon minced fresh sage


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 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 a 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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