Table Talk
Butternut Squash Soup
It's another spectacular day in November. It's hard to remember that this is historically one of our snowiest months when it's 70 degrees out right now. By this time of year, I'm usually a little bitter about the weather, because we too often get short changed on fall. It is by far my favorite season but we often only get 4 or 5 good weeks before getting hit with a snowfall which knocks the beautiful leaves off of the trees and ushers in cold days and nights. But this year, perfect autumn days seem to be endless. Here we are in mid-November and it's perfect: highs in the 60's or 70's; trees changing into brilliant golds and reds and purples before gradually losing their leaves. And on my dinner table it is fall, as well. There is squash and apples, soup and roasted chilies. One of my favorite fall dishes is butternut squash soup. It's a snap to make, healthy & satisfying. Paired with open-faced sandwiches of gruyere cheese & prosciutto, it's a fine meal to eat while enjoying the great weather.
Butternut Squash Soup With Gruyere Croutons
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews Vegetarian
Amount Measure Ingredient -- Preparation Method
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1/8 cup butter
1/2 large onion -- finely chopped
2 cloves garlic -- minced
24 fluid ounces low-sodium chicken broth
3 1/4 cups butternut squash -- peeled, cut into 1-inch dice
1 teaspoon fresh thyme -- minced
1 teaspoon fresh sage -- minced
salt and pepper
1/8 cup whipping cream
1 teaspoon sugar
1 teaspoon butter
4 baquette slices -- 1/2" thick
1/8 cup gruyere cheese -- grated
1/8 teaspoon fresh thyme -- minced
1/8 teaspoon fresh sage -- minced
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.
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Per Serving (excluding unknown items): 184 Calories; 13g Fat (49.7% calories from fat); 11g Protein; 18g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 118mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
NOTES : I also added a little cayenne pepper and 1/4 c. parmesan cheese to the soup.
