Winter Squash Soup with Gruyere Croutons

Cozy up with a bowl of velvety Winter Squash Soup with Gruyere Croutons, the ultimate comfort food for chilly days. This hearty recipe pairs the natural sweetness of roasted butternut squash with the richness of heavy cream and a hint of warming nutmeg, creating a perfectly balanced, creamy soup. The crowning glory is the Gruyere croutons—crispy cubes of rustic bread tossed with nutty Gruyere cheese and aromatic thyme, baked to golden perfection. Perfect as a starter or a light meal, this easy-to-make soup is a warming embrace that’s as beautiful to serve as it is flavorful. Whether you’re hosting a holiday dinner or craving a soul-soothing dish, this recipe is sure to delight.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pounds butternut squash, peeled and cubed
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable stock
• 0.5 cups heavy cream
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 teaspoons ground nutmeg
• 4 cups rustic bread, cubed
• 1 cup Gruyere cheese, grated
• 0.5 teaspoons dried thyme

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Toss the cubed butternut squash with 2 tablespoons of olive oil, and spread it out on a baking sheet in a single layer.

Step 3

Roast the squash for 25-30 minutes, turning once halfway through, until golden brown and tender.

Step 4

While the squash is roasting, heat the unsalted butter and remaining 1 tablespoon of olive oil in a large pot over medium heat.

Step 5

Add the diced onion and sauté for 5-7 minutes until softened and translucent.

Step 6

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 7

Once the squash is roasted, add it to the pot along with the vegetable stock. Bring the mixture to a simmer.

Step 8

Let the soup simmer for about 10 minutes to allow the flavors to meld together.

Step 9

Using an immersion blender (or in batches with a countertop blender), puree the soup until smooth and creamy.

Step 10

Stir in the heavy cream, salt, black pepper, and ground nutmeg. Adjust seasoning to taste.

Step 11

For the Gruyere croutons, lower the oven temperature to 375°F (190°C).

Step 12

On a baking sheet, toss the cubed rustic bread with grated Gruyere cheese, a drizzle of olive oil, and dried thyme.

Step 13

Spread the bread cubes in an even layer and bake for 10-15 minutes, or until golden brown and crispy.

Step 14

Ladle the soup into bowls and top with Gruyere croutons. Serve immediately and enjoy!

Nutrition Facts

Serving size	(2859.3g)

Amount per serving	% Daily Value*
Calories	3819.2

Total Fat 171.6g	0%
Saturated Fat 71.6g	0%
Polyunsaturated Fat 6.8g
Cholesterol 281.7mg	0%
Sodium 8482.7mg	0%
Total Carbohydrate 468.3g	0%
Dietary Fiber 62.9g	0%
Total Sugars 56.3g
Protein 119.9g	0%

Vitamin D 6.7IU	0%
Calcium 1884.1mg	0%
Iron 21.1mg	0%
Potassium 5148.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.6%

Protein: 12.3%

Carbs: 48.1%