Best Cooking Light Golden Winter Soup With Gruyere Toasts Recipes

Winter Squash Soup With Gruyere Croutons image

Provided by enigmused

Categories Cheese

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

1/4 cup butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 (14 1/2 ounce) cans low sodium chicken broth
4 cups peeled butternut squash (about 1 1/2 pounds, cut into 1-inch pieces)
4 cups peeled acorn squash (about 1 1/2 pounds, cut into 1-inch pieces)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar
2 tablespoons butter
24 slices baguette (sliced 1/4-inch-thick)
1 cup grated gruyere cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

Steps:

For soup:.
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.).
For croutons:.
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

Nutrition Facts : Calories 783.4, Fat 22.6, SaturatedFat 11.3, Cholesterol 47.9, Sodium 1330.8, Carbohydrate 121, Fiber 8.6, Sugar 4.1, Protein 25.8

Winter Squash Soup with Gruyère Croutons image

Yield Serves 8

Number Of Ingredients 17

Soup
1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar
Croutons
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

Steps:

For soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
For croutons:
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

Winter Squash Soup with Gruyère Croutons image

Yield makes 8 servings

Number Of Ingredients 17

for soup
1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 (14 1/2-ounce) cans low-sodium chicken broth
4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
4 cups (1-inch) cubed peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup heavy whipping cream
2 teaspoons sugar
for croutons
2 tablespoons butter
24 (1/4-inch-thick) baguette bread slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

Steps:

make soup
Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until tender, about 10 minutes. Add the broth, squash, and herbs. Bring to a boil, reduce the heat, cover, and simmer until the squash is very tender, about 20 minutes.
Working in batches, purée the soup in a blender. Return the soup to the pot. Stir in the cream and sugar. Bring to a simmer and season with salt and pepper.
make croutons and serve soup
Preheat the broiler. Butter one side of each bread slice. Arrange the slices, buttered side up on a baking sheet. Broil until golden, about 1 minute. Turn over; sprinkle with cheese, then thyme and sage. Sprinkle with salt and pepper. Broil until the cheese melts, about 1 minute.
Ladle the soup into bowls. Top each with croutons and serve.
do ahead
The SOUP can be made 1 day ahead. Chill. Rewarm over medium heat before serving.

Apple And Butternut Squash Bisque image

Provided by Mr. Bill in TN

Categories Apple

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs butternut squash, peeled,seeded
2 tart granny smith apples, peeled,cored
1 onion, chopped
1 pinch rosemary
1 pinch marjoram
1/2 teaspoon salt
2 teaspoons brown sugar
1/4 teaspoon white pepper
1 quart chicken stock
4 tablespoons butter
2 tablespoons flour
1 1/2 cups half-and-half

Steps:

Combine squash, apples, onion, rosemary, marjoram, salt, sugar, pepper and stock in heavy saucepan.
Bring to a boil and simmer 1 hour.
Strain squash and apples from soup, puree in electric blender and return to soup.
Melt butter in a separate saucepan.
Add flour, mix well and pour soup through a strainer over the flour mixture, a little at a time.
Stir well with a whisk.
Bring to a boil.
Stir half-and-half into soup and heat through but do not boil.