Cooking From Memory ~ A Recipe Journal

Golden Winter Soup with Gruyere Toasts

2f7d2616-265e-4bb0-8261-81763c2ee489On this late fall evening it’s cold outside. And snowing. Let’s be inside. And enjoy this…

Ingredients for the Soup ~

  • 2 Tablespoons butter
  • 5 cups (½ – inch) cubed peeled butternut squash (about 1½ pounds)
  • 2 cups (½ – inch) cubed peeled russet potato (about 12 ounces)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups sliced leek (about 2 medium)
  • 4 cups low sodium chicken or vegetable broth
  • 1 cup half-and-half (optional)
  • Freshly ground black pepper and/or chopped chives, for serving

Ingredients for the Gruyere Toasts ~

  • 16 baguette slices
  • 3 ounces Gruyere cheese, sliced or shredded

Method ~   

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Remove from heat.

Using an immersion blender, puree soup until smooth. (Alternatively, the soup may be pureed in batches in a blender).

Optional: Stir in half-and-half.

Cover and keep warm.

To make the Gruyere toasts, preheat broiler. Arrange baguette slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden.

To serve, ladle soup into bowls; top each serving with chives and freshly ground black pepper, if desired. Serve with Gruyere toasts. 

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