Winter Squash Soup with Gruyere Croutons
Cozy up with a bowl of velvety Winter Squash Soup with Gruyere Croutons, the ultimate comfort food for chilly days. This hearty recipe pairs the natural sweetness of roasted butternut squash with the richness of heavy cream and a hint of warming nutmeg, creating a perfectly balanced, creamy soup. The crowning glory is the Gruyere croutons—crispy cubes of rustic bread tossed with nutty Gruyere cheese and aromatic thyme, baked to golden perfection. Perfect as a starter or a light meal, this easy-to-make soup is a warming embrace that’s as beautiful to serve as it is flavorful. Whether you’re hosting a holiday dinner or craving a soul-soothing dish, this recipe is sure to delight.
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Recipe Information
Ingredients
- 2 pounds butternut squash, peeled and cubed
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable stock
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons ground nutmeg
- 4 cups rustic bread, cubed
- 1 cup Gruyere cheese, grated
- 0.5 teaspoons dried thyme
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with 2 tablespoons of olive oil, and spread it out on a baking sheet in a single layer.
Roast the squash for 25-30 minutes, turning once halfway through, until golden brown and tender.
While the squash is roasting, heat the unsalted butter and remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Once the squash is roasted, add it to the pot along with the vegetable stock. Bring the mixture to a simmer.
Let the soup simmer for about 10 minutes to allow the flavors to meld together.
Using an immersion blender (or in batches with a countertop blender), puree the soup until smooth and creamy.
Stir in the heavy cream, salt, black pepper, and ground nutmeg. Adjust seasoning to taste.
For the Gruyere croutons, lower the oven temperature to 375°F (190°C).
On a baking sheet, toss the cubed rustic bread with grated Gruyere cheese, a drizzle of olive oil, and dried thyme.
Spread the bread cubes in an even layer and bake for 10-15 minutes, or until golden brown and crispy.
Ladle the soup into bowls and top with Gruyere croutons. Serve immediately and enjoy!
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 9.5 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 866 mg | 18% | |
*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.
