Winter Squash Soup With Gruyere Croutons

READY IN: 1hr 30mins
Recipe by enigmused

I haven't made this yet but I don't want to lose the recipe. From Bon Appetit

Top Review by meriage

This was delicious! Once I got the ingredients right. I had to add a can of pumpkin because I didn't have enough butternut. I would recommend making your squash puree ahead of time. It cuts down on the cooking time and you don't have to peel. Which is incredibly tedious. I cut my squashes in half, removed seeds, placed them cut-side down on a jelly roll pan (cookie sheet with sides), added some water and baked in the oven for 30 - 45 minutes. When I could stick a knife in the middle easily, they were done. They got done at different times. Let them cool and you can just scoop the squash right out. I have it stored in my fridge in mason jars. So pretty! This soup is delicious on a cold night. It reminds me of something the critters in the Redwall novels would have eaten.

Ingredients Nutrition


  1. For soup:.
  2. 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.
  3. 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 1 day ahead. Chill. Rewarm over medium heat before serving.).
  4. For croutons:.
  5. 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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