Roasted Squash Soup
Why roasted?
My husband is not a fan of sweet in his savory foods. A lot of recipes for butternut squash soup out there add sugar and or cinnamon and that is a no-go in this house. To bring out the natural sweetness of the squash, I decided to roast it in the oven before adding it to the stock. It was perfect.
I like to add the fresh herbs to the onions and garlic as they cook, to release the herbs full potential flavor. Then adding the roasted squash and broth together accomplishes this goal.
I also like to mix my winter squash in this soup. Butternut is usually the star this time of year but I really like the roundness of flavors when mixing in some roasted acorn squash.
All types of toasty goodness
My goal in making a Gruyere Herb Toast was to capture the love I have for grilled cheese with soup and the crunch of a crouton. I spread butter on the bread, put it briefly under the broiler, turn it over and add the cheese and herbs. You can use any type of cheese you like but I prefer the nuttiness of gruyere.
I hope you enjoy. Bon Appetit!
Roasted Squash Soup with Gruyere Herb Toast
An oven roasted squash soup blending butternut and acorn squash with fresh fall herbs served with gruyere toast.
Ingredients
- 1/4 cup of butter or olive oil plus more olive oil for drizzle
- Salt to taste
- Freshly ground pepper to taste
- 2 Acorn Squash - totaling approx. 4 cups
- 1 Butternut Squash - totaling approx. 4 cups
- 1 yellow onion, chopped
- 2 garlic cloves, crushed and chopped
- 5 cups of chicken broth
- 2 teaspoons fresh thyme, minced
- 2 teaspoons fresh sage, minced
- 1/4 cup heavy cream, half-and-half or almond milk
- Optional: Roasted Pepitas
- Toast
- 4 large slices of crusty sourdough or other bread, sliced thick
- 4 tablespoons softened butter
- 1 cup grated Gruyere or other cheese
- 1 1/2 teaspoons minced fresh thyme
- 1 1/2 teaspoons minced fresh sage
Instructions
Preheat oven to 350 degrees. Cut the squash in half, remove the seeds. Drizzle olive oil, salt and pepper over the squash. Put in the oven and roast until tender, approximately 40 minutes. If using precut squash cut the cooking time to 20 minutes. Remove from the oven and cool until you can touch it. Then remove the squash from the skin. Put aside.
In a large pot melt the butter or put in the oil. Add the chopped onion, sprinkle with salt and saute for 8-10 minutes or until tender. Add the garlic and fresh herbs. Cook for two minutes then add the squash and broth. Continue to cook for 10 minutes.
Carefully put the soup into a blender. Blend until smooth. Add back to the pot, add the cream and season to taste with salt and pepper.
Toast - Preheat the broiler. Butter one side of the bread and put onto a sheet pan. Put under the broiler and toast for 1 minute. Turn the bread over and carefully butter the other side, top with grated cheese and sprinkle the herbs. Put under the broiler for a minute to a minute and a half until the cheese in bubbling. Cut each piece corner to opposite corner to create long triangles.
Sprinkle some roasted pepitas on top if desired.
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