Rustic Gruyere Croutons Food

WINTER SQUASH SOUP WITH GRUYèRE CROUTONS

Winter Squash Soup with Gruyère Croutons image

In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and texture.

Categories Soup/Stew Milk/Cream Blender Cheese Vegetable Thanksgiving Lunch Butternut Squash Winter Bon Appétit Fall Halloween Kid-Friendly Small Plates

Yield Serves 8

Number Of Ingredients 17

Ingredients

Soup
1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar
Croutons
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

Steps:

For soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
For croutons:
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

RUSTIC GRUYERE CROUTONS

Rustic Gruyere Croutons image

These croutons need only thin shavings of assertively flavored cheese to satisfy. This recipe uses Gruyere, but Emmental and Beaufort are excellent too.

Provided by Martha Stewart

Categories Bread Recipes

Yield Makes 4 large croutons

Number Of Ingredients 3

Ingredients

1/2 small loaf whole-grain bread, broken into 4 rough pieces
2 ounces Gruyere cheese, shaved into paper-thin slices
Kosher salt and freshly ground black pepper

Steps:

Toast the bread on both sides. Top each piece with a slice of Gruyere and slide under the broiler until the cheese bubbles. Season with salt and pepper and serve.

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