In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and texture. Pour a lightly chilled rosé with this colorful first course. Either a Rhône Tavel or a Provençal Bandol would be lovely.
Ingredients
Serves 8
Soup
Croutons
Preparation
For soup:
Step 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.
Step 2
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.)
For croutons:
Step 3
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.
How would you rate Winter Squash Soup With Gruyère Croutons?
Leave a Review
Reviews (525)
Back to TopThis soup was excellent! After peeling the squash (how the heck do you peel an acon squash, anyway??), it was easy and quick. I actually left a good bit of the acorn squash skin on, and when I pureed it, it got all ground up anyway. Everyone took seconds of this; I thought I'd have leftovers for tomorrow's lunch, but I thought wrong! I have no suggestions for improvement, except to recommend making a double batch.
AliceK
Pittsburgh, PA
10/6/2022
Love this recipe, simple. Highly recommend roasting the butternut squash skin side up with olive oil, salt & pepper. Definitely agree with another reviewer that every ingredient should have time cook before adding the broth. I topped it with shredded Fuji apple, skipped the sage and cream.YUM!
Irishgal
Aptos California
11/4/2021
I enthusiastically made the Squash soup but I added some chipotle pepper sauce - for the spicy taste - and some maple syrup - to add a tasty depth and some sweetness to the concoction. Very tasty indeed! Ira
Ira
11/1/2021
This soup always gets raves from guests. It is my go-to winter squash starter for dinner parties.
foodanthropologist
Pittsburgh
10/9/2021
Excellent soup with the following modification: before adding the broth, add the herbs to the onion & garlic mixture for about 7 minutes and saute the herbs, squash, onions, and garlic well. Then add the broth and continue on with the recipe. This gives the soup a richer, huskier flavor.
fiskadoro
South Side of Chicago
12/3/2020
Made this soup as per recipe with the exception of oven roasting the butternut and acorn squash with olive oil, salt and pepper. This soup has a beautiful texture and wonderful flavor. Made the croutons but served on the side. I agree with others that only fresh herbs should be used in preparing both soup and croutons. The flavor and aroma of the croutons was heavenly on a cold, damp autumn evening. Definitely will make this again!
skychi
Northern Illinois
11/9/2020
Delicious flavor. I made it per the recipe but reduced the sugar to 1 tsp., which was plenty for a savory soup. The croutons only stayed crisp for a nanosecond. The next time I make it I'll melt the Gruyere directly over the soup under the broiler and make cube croutons separately. Also, a pinch of cayenne would probably be good.
Vidkun
3/10/2020
loved this soup. Tastes heartier than it should for being mostly vegetables with a dash of cream. I added a little cayenne to kick up the heat and paired it with a gruyere grilled cheese on thin seeded bread instead of making the croutons. My husband said it was the best soup I've ever made! Will be repeating this one all winter long.
tiareb
Santa Barbara, CA
12/8/2018
2 anise stars powdered. Juice of 2 tiny key limes. Totally serious about this.
slug
Tokyo
10/24/2016
Terrific recipe. Did not use cream and added red pepper flakes with onions and garlic to give it an edge. I was lucky enough to have a Blue Hubbard squash which made for amazing soup.
jamcnish
Toronto, ON
10/9/2016
This was wonderful! I roasted both squash. I did not add the sugar or cream, really did not need it. And added of 1/2 t of hot paprika. I can see how the addition of ginger would work out well. OH, I used butternut and acorn (leftovers from thanksgiving). AND if your significant other ask to help…have them peel the squash, makes things so much easier:)
garlicbutter
Mechanicsville, VA
12/3/2015
This was great, and not that complicated for a soup. I did add a little cumin as someone suggested in an earlier review. I also roasted the squash in the oven with a little olive oil, salt and pepper.
RTPDC
Washington, DC
11/28/2015
Great recipe. Made the crostini croutons as well and it presented just lovely. Everyone loved it.
ldhitch
Loveland, OH
10/5/2015
Delicious and easy! I made the recipe pretty close to how it was written. I used dried thyme, and omitted the sage because I didn't have any. I also added a healthy amount of cracked black pepper and kosher salt. The soup was great and was a huge hit with my guests!
KTCooks4
Chicago, Il
1/4/2015
Yum! I made this for Thanksgiving and it was a hit. Even people that are not huge fans of squash enjoyed it and had seconds. I did roast the squash prior to adding to the broth. I think this helped add to the flavors and I will do this again. The croutons are a nice touch and are enjoyable on their own too.
abanka
Durham, NC
12/13/2013
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