Cooking Light Golden Winter Soup with Gruyere Toasts
Warm up your winter evenings with this comforting and flavorful Golden Winter Soup with Gruyere Toasts. This hearty vegetarian soup combines the earthy sweetness of butternut squash, carrots, and parsnips with the subtle richness of caramelized onions and garlic, all simmered to perfection in low-sodium vegetable broth. Blended into a silky puree, it’s a healthy and satisfying bowl of coziness. Optional heavy cream adds a luscious finish, but the true star is the Gruyere toasts—crusty baguette slices smothered in nutty, bubbling Gruyere cheese, broiled to golden perfection. Perfect for a light dinner, this dish is easy to prepare in under an hour and makes a stunning cold-weather meal. Ideal for showcasing fresh, seasonal produce, this recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 4 cups butternut squash, peeled, seeded, and cubed
- 2 cups carrots, peeled and sliced
- 1 cup parsnips, peeled and sliced
- 1 large yellow onion, chopped
- 5 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup heavy cream (optional)
- 6 pieces baguette slices
- 0.75 cup Gruyere cheese, shredded
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the butternut squash, carrots, parsnips, vegetable broth, salt, and pepper to the pot.
Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until all vegetables are tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture in batches to a countertop blender and blend until silky.
Stir in the heavy cream if desired. Taste and adjust seasonings as necessary.
For the Gruyere toasts, preheat your broiler. Place baguette slices on a baking sheet and top each with shredded Gruyere cheese.
Broil for 1-2 minutes until the cheese is melted and bubbly. Keep a close eye on them to prevent burning.
Ladle the soup into bowls and serve with a Gruyere toast on the side or floating on top. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 16.7 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 394 mg | 30% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1471 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
