Cooking Light Golden Winter Soup With Gruyere Toasts

READY IN: 40mins
Recipe by Meredith .F

From cooking Light Jan 2008.....sweet butternut squash combined with the salty gruyere toasts=YUMM!

Top Review by Chef by Chance

This was a very satisfying soup and I love the toast. I added cinnamon and nutmeg.

Ingredients Nutrition


  1. Preheat broiler.
  2. Melt butter in a large Dutch oven over medium-high heat.
  3. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
  4. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl.
  5. Repeat procedure with remaining potato mixture.
  6. Stir in half-and-half.
  7. Cover and keep warm.
  8. For Gruyere Toasts:.
  9. Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden.
  10. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

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