Prep 30 mins
Cook 1 hr 15 mins
This elegant soup is perfet for holidays. It can be made ahead and reheated then garnished just before serving. I am going to try this with my abundant zucchini harvest this year.
- 1⁄4 cup unsalted butter
- 6 shallots, coarsley chopped
- 3 ribs celery, coarsley chopped
- 2 medium carrots, peeled and coarsley chopped
- 2 garlic cloves
- 1 leek, halved and coarsley chopped
- 2 medium butternut squash (peeled, halved and coarsley chopped) or 2 medium acorn squash (peeled, halved and coarsley chopped)
- 1 teaspoon celery seed
- 1 teaspoon cumin seed
- 2 (14 1/2 ounce) cans chicken broth
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 6 slices French baguettes
- 3 tablespoons olive oil
- 6 slices gruyere cheese
- 1⁄2 cup whipping cream
- 1 teaspoon honey
- For the soup - Heat butter in a dutch oven over medium heat; add the shallots, celery, carrots, garlic and leek. Cook stirring until garlic and shallots begin to turn translucent about 4 minute Stir in the squash, celery seed and cumin seed; stir in chicken broth. Increase the heat to medium high heat; heat to a boil. Reduce heat to a simmer; cook until veggies are tender, about 1 hour. Remove from heat; set aside to cook about 25 minutes
- Puree the soup in small batches in a blender, straining each batch into a large bowl. Return the soup to the pot; add salt and pepper. (The soup to this point can be made 1 day ahead, then reheated).
- For the croutons, heat oven to 375 degreees. Brush olive oil on both sides of bread slices. Place bread on a baking sheet; bake until tops are toasted, about 2 minute Remove from oven. Turn slices over and top each with a cheese slice. Return to oven to melt cheese, watching carefully to prevent burning about 3 minutes.
- Stir cream and honey into the hot soup. Ladle soup into each of the six bowls and top with a crouton.