It’s cold out there! Warm yourself up with this soup. This quick and easy butternut squash soup is perfect for a busy weeknight supper.
Butternut Squash Soup with Gruyere-Sage Breadcrumbs
- 1 3-pound butternut squash, peeled and cut into small cubes
- 7 Ounces shelled chestnuts
- 1 1/2 Large leeks, white parts only, trimmed, cut lengthwise, cleaned and cut into 1-inch slices
- 3 Cups whole milk
- Coarse salt and freshly ground pepper
- Freshly grated nutmeg
- 1 Tablespoon butter
- 12 1″ thick slices baguette
- 1/2 Cup grated gruyere
- 1/2-1 Teaspoon minced fresh sage
- 1 Tart apple, peeled, cored and cut into tiny dice
- 1/3 Cup toasted hazelnuts or walnuts
1. Preheat broiler.
2. in a large, heavy pot or dutch oven, bring squash, chestnuts, leeks, milk and 3 cups water to a boil. Season with salt. When the mixture is boiling, turn the heat down to a simmer and cook for 25-35 minutes, until the squash has softened.
3. Working in batches, puree soup in a food processor or blender until smooth. Season with salt, pepper and nutmeg to taste. Return soup to pot on very low heat.
4. Make croutons. Butter one side of each slice of bread. Place the slices, buttered side facing up, on a baking sheet. Broil for about 1 minute, or until the bread is golden brown. Divide gruyere and minced herbs among bread slices, and season with salt and pepper to taste.
5. Divide optional apple and toasted nuts among soup bowls. Pour soup over apple and nuts, and top each bowl with crouton. Serve hot.
Recipe Adapted From: Dorie Greenspan.
Earlier: Goat Cheese-Stuffed Mushrooms