Go Back
Print

Winter Squash Soup with Gruyere Croutons

Ingredients

  • ¼ cup butter ** ½ stick
  • 1 large onion finely chopped
  • 4 large garlic cloves chopped
  • 3 14 ½- ounce cans low-salt chicken broth or vegetable stock
  • 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
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon ground ginger
  • ⅛ cup whipping cream **

Gruyere Croutons

  • 2 tablespoons butter ¼ stick
  • 24 ¼- inch -thick baguette bread slices
  • 1 cup grated Gruyere cheese
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh sage

Instructions

Soup

  1. 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.
  2. Working in batches, puree soup in blender )or use an immersion blender in the pot). Return soup to same pot. Stir in cream and bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

Croutons

  1. 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.

Recipe Notes

**I made this recipe a second time, and tried to lighten it up a bit. It was great the first time, however I thought I could make it more waistline friendly. I used only 1 TBS of butter, and ⅛ cup non fat plain Greek yogurt in place of the heavy cream.
Without the croutons, the recipe came out to about 125 calories, 1.2g of fat, 28g carb, and 3.2g protein (per 2 cup serving). I would definitely call this healthy!