Description
A creamy and flavorful butternut squash soup enhanced with the smoky touch of paprika and thyme, served with crispy Gruyere cheese croutons. This comforting dish combines roasted spices, sweet maple syrup, and a smooth vegetable broth, perfect for a warming lunch or dinner.
Ingredients
Soup
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 1 tablespoon tomato paste
- 1/2 teaspoon smoked paprika (or to taste)
- 1/2 teaspoon dried thyme
- 4 pounds butternut squash, peeled, seeded, and cubed
- 2 garlic cloves, grated
- 4 cups vegetable stock
- 1 teaspoon salt (or to taste)
- 1 tablespoon maple syrup (or to taste)
Gruyere Croutons
- 1 baguette (or 4-6 big slices of crusty bread), cut into 1/2 inch (1-cm) cubes
- 2 teaspoons olive oil
- 6 oz Gruyere cheese, finely grated
To Serve
- 4 tablespoons sour cream or creme fraiche
- 1 bunch flat-leaf parsley, chopped
Instructions
- Cook the onions: Heat olive oil and butter in a 4-quart (4 liter) pot over medium heat. Add chopped onions and cook for about 5 minutes until they are soft and golden.
- Add spices and squash: Stir in tomato paste, smoked paprika, and dried thyme. Cook for 1-2 minutes until the spices release their aroma. Add all the cubed butternut squash and cook for about 5 minutes, stirring occasionally to avoid burning.
- Add garlic and stock: Stir in grated garlic, then pour in the vegetable stock to cover most of the squash. Increase heat and bring the soup to a boil, then cover and reduce to medium heat. Simmer for 20-30 minutes until the squash is tender and easily mashed with a fork.
- Prepare the croutons: While the soup simmers, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Spread the cubed baguette on the sheet and toss with 2 teaspoons olive oil.
- Add Gruyere cheese and bake: Sprinkle the grated Gruyere cheese evenly over the bread cubes. Bake in the oven’s center for 15 minutes until the cheese melts and becomes bubbly. Remove and let cool.
- Blend the soup: When the squash is tender, turn off the heat. Puree the soup using an immersion blender until completely smooth. Stir in the maple syrup and salt to taste.
- Serve: Ladle the smooth soup into bowls. Add a spoonful of sour cream or creme fraiche on top, garnish with chopped parsley and the crispy Gruyere croutons.
- Storage: Store any leftover soup in the refrigerator for up to 2 days or freeze for up to 3 months. Keep leftover croutons in an airtight bag to maintain crispness.
Notes
- For a richer flavor, use homemade vegetable stock if available.
- Adjust the smoked paprika and thyme according to your taste preferences.
- Gruyere croutons can be made ahead and stored airtight to keep them crispy.
- Maple syrup balances the soup’s natural sweetness, but you can substitute with honey if preferred.
- Use an immersion blender for easiest pureeing, or carefully transfer soup in batches to a countertop blender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-inspired
