Butternut Squash Soup with Sage and Gruyere Toast
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 portions
Ingredients
  • 2 tbs. unsalted butter
  • 1 medium onion, sliced
  • 6 cups 1-inch-diced peeled, seeded butternut squash
  • 2 medium garlic cloves , sliced
  • ½ cup dry white wine
  • 6 medium fresh sage leaves
  • 4 to 6 cups lower-salt chicken broth
  • 1¼ cups packed grated Gruyère
  • Kosher salt and freshly ground black pepper
  • 6 slices baguette bread (about ½ inch thick)
Instructions
  1. Melt butter in large pot over medium-high heat and add onions and sauté until onions are softened, about 5-7 minutes.
  2. Add butternut squash and sauté until squash softens, about 5 minutes.
  3. Add garlic; stir 1 minute.
  4. Add wine and sage leaves and stir until wine evaporates, about 5 minutes.
  5. Add 4 cups of stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.
  6. Add ¼ cup of the Gruyère and using a handheld or standard blender, purée the soup (in batches, if necessary).
  7. Season to taste with salt and pepper.
  8. Return to a gentle simmer, stirring and adding more broth as necessary to achieve a thin soup with the consistency of heavy cream.
  9. Position a rack about 6 inches from the broiler and heat the broiler on high.
  10. Lay bread slices on a baking sheet. Toast under the broiler, 1 to 2 minutes per side. Sprinkle the croutons with the remaining 1 cup cheese and season with pepper. Broil until cheese melts and is bubbly and golden, about 2 minutes.
  11. Ladle the soup into bowls and serve with croutons.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/butternut-squash-soup-sage-gruyere-toast/