Butternut Squash Soup with Sage and Gruyère Toast

This Butternut Squash Soup with Sage and Gruyère Croutons is totally what I’m in the mood for these days. I just returned from a nice family vacation, and even though I love to cook, I was looking forward to a little break from the kitchen to go eat in restaurants 3 times a day. So much fun! But…after a few days, just like my girl Chloé, I got over it and I couldn’t wait to get back home and have some home cooked meals. I was especially craving vegetables. So what could be better for a girl like me than this Butternut Squash Soup? Butternut Squash and sage are classic fall ingredients and are often paired together in recipes, but what makes this soup special is the addition of white wine and gruyère cheese. There is a real depth to this dish, and dipping that crunchy hot gruyère crouton into the creamy soup really makes you wonder why you would ever need a spoon ever again! Enjoy!

4.0 from 2 reviews

Butternut Squash Soup with Sage and Gruyere Toast

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Author: Adapted from Fine Cooking

Serves: 6 portions

Ingredients

• 2 tbs. unsalted butter
• 1 medium onion, sliced
• 6 cups 1-inch-diced peeled, seeded butternut squash
• 2 medium garlic cloves , sliced
• ½ cup dry white wine
• 6 medium fresh sage leaves
• 4 to 6 cups lower-salt chicken broth
• 1¼ cups packed grated Gruyère
• Kosher salt and freshly ground black pepper
• 6 slices baguette bread (about ½ inch thick)

Instructions

1. Melt butter in large pot over medium-high heat and add onions and sauté until onions are softened, about 5-7 minutes.
2. Add butternut squash and sauté until squash softens, about 5 minutes.
3. Add garlic; stir 1 minute.
4. Add wine and sage leaves and stir until wine evaporates, about 5 minutes.
5. Add 4 cups of stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.
6. Add ¼ cup of the Gruyère and using a handheld or standard blender, purée the soup (in batches, if necessary).
7. Season to taste with salt and pepper.
8. Return to a gentle simmer, stirring and adding more broth as necessary to achieve a thin soup with the consistency of heavy cream.
9. Position a rack about 6 inches from the broiler and heat the broiler on high.
10. Lay bread slices on a baking sheet. Toast under the broiler, 1 to 2 minutes per side. Sprinkle the croutons with the remaining 1 cup cheese and season with pepper. Broil until cheese melts and is bubbly and golden, about 2 minutes.
11. Ladle the soup into bowls and serve with croutons.

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