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    You are in: Home / Recipes / Winter Squash Soup With Gruyere Croutons Recipe
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    Winter Squash Soup With Gruyere Croutons

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     2 Total Reviews

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    • on November 14, 2008

      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.

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    • on November 05, 2007

      Fabulous! Creamy and delicious. I will be making this for Thanksgiving this year for sure. My "taste tasters" who were assisting me in finalizing my menu loved this. I love that it can be made in advance and reheated on the stove. I also made the croutons in advance (before my turkey). The acorn squash was sooo tedious to peel, but luckily I was able to buy peeled/chopped butternut squash.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Winter Squash Soup With Gruyere Croutons

    Serving Size: 1 (539 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 783.4
     
    Calories from Fat 203
    25%
    Total Fat 22.6 g
    34%
    Saturated Fat 11.2 g
    56%
    Cholesterol 47.9 mg
    15%
    Sodium 1330.8 mg
    55%
    Total Carbohydrate 120.9 g
    40%
    Dietary Fiber 8.6 g
    34%
    Sugars 4.1 g
    16%
    Protein 25.8 g
    51%
    Detailed Nutrition Values About Nutrition Info

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