Leek and Winter Squash Soup With Gruyere Croutons Recipe

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.

No additional tips available.

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

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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.

Leek and Winter Squash Soup With Gruyere Croutons

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