Leek and Winter Squash Soup With Gruyere Croutons

Name: Leek and Winter Squash Soup With Gruyere Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup unsalted butter; 6 shallots, coarsley chopped; 3 ribs celery, coarsley chopped; 2 medium carrots, peeled and coarsley chopped; 2 garlic cloves; 1 leek, halved and coarsley chopped; 2 medium butternut squash (peeled, halved and coarsley chopped) or 2 medium acorn squash (peeled, halved and coarsley chopped); 1 teaspoon celery seed; 1 teaspoon cumin seed; 2 (14 1/2 ounce) cans chicken broth; ½ teaspoon salt; ½ teaspoon pepper; 6 slices French baguettes; 3 tablespoons olive oil; 6 slices gruyere cheese; ½ cup whipping cream; 1 teaspoon honey

Servings: persons

¼ cup unsalted butter
6 shallots, coarsley chopped
3 ribs celery, coarsley chopped
2 medium carrots, peeled and coarsley chopped
2 garlic cloves
1 leek, halved and coarsley chopped
2 medium butternut squash (peeled, halved and coarsley chopped) or 2 medium acorn squash (peeled, halved and coarsley chopped)
1 teaspoon celery seed
1 teaspoon cumin seed
2 (14 1/2 ounce) cans chicken broth
½ teaspoon salt
½ teaspoon pepper
6 slices French baguettes
3 tablespoons olive oil
6 slices gruyere cheese
½ cup whipping cream
1 teaspoon honey

1
For the soup - Heat butter in a dutch oven over medium heat; add the shallots, celery, carrots, garlic and leek.
2
Cook stirring until garlic and shallots begin to turn translucent about 4 minute Stir in the squash, celery seed and cumin seed; stir in chicken broth.
3
Increase the heat to medium high heat; heat to a boil.
4
Reduce heat to a simmer; cook until veggies are tender, about 1 hour.
5
Remove from heat; set aside to cook about 25 minutes
6
Puree the soup in small batches in a blender, straining each batch into a large bowl.
7
Return the soup to the pot; add salt and pepper.
8
(The soup to this point can be made 1 day ahead, then reheated).
9
For the croutons, heat oven to 375 degreees.
10
Brush olive oil on both sides of bread slices.
11
Place bread on a baking sheet; bake until tops are toasted, about 2 minute Remove from oven.
12
Turn slices over and top each with a cheese slice.
13
Return to oven to melt cheese, watching carefully to prevent burning about 3 minutes.
14
Stir cream and honey into the hot soup.
15
Ladle soup into each of the six bowls and top with a crouton.

966

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ¼ cup unsalted butter, 6 shallots, coarsley chopped, 3 ribs celery, coarsley chopped, 2 medium carrots, peeled and coarsley chopped, and more.

Yes, Leek and Winter Squash Soup With Gruyere Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!