Best 3 Cooking Light Golden Winter Soup With Gruyere Toasts Recipes

Indulge in the comforting embrace of Golden Winter Soup, a symphony of flavors that will warm your soul on a chilly day. This delightful soup showcases the natural sweetness of butternut squash, roasted to perfection and blended with aromatic leeks, tender carrots, and a hint of warming spices. The creamy broth is enriched with a touch of heavy cream, creating a velvety texture that is both satisfying and elegant. Alongside this delectable soup, discover the perfect accompaniment: Gruyère toasts. These crispy toasts are topped with a generous layer of melted Gruyère cheese, offering a delightful contrast to the smooth soup. With their golden-brown exterior and gooey, flavorful center, these toasts elevate the soup experience to new heights.

This culinary journey also includes two additional recipes that will tantalize your taste buds. For those who prefer a vegetarian twist, the Vegetarian Golden Winter Soup offers a hearty and flavorful alternative. This version swaps out the chicken broth for vegetable broth, creating a broth that is just as rich and satisfying. And for those seeking a lighter option, the Golden Winter Soup with Turkey Sausage provides a leaner protein option while maintaining the comforting flavors of the original recipe. With its medley of textures and flavors, this versatile soup is sure to become a staple in your winter cooking repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

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.

COOKING LIGHT GOLDEN WINTER SOUP WITH GRUYERE TOASTS

Cooking Light Golden Winter Soup With Gruyere Toasts image

Make and share this Cooking Light Golden Winter Soup With Gruyere Toasts recipe from Food.com.

Provided by Meredith .F

Categories Winter

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons butter
5 cups butternut squash, cubed & peeled (about 1 1/2 pounds)
2 cups russet potatoes, cubed & peeled (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups leeks, sliced (about 2 medium)
4 cups reduced-sodium fat-free chicken broth
1 cup half-and-half
12 ounces baguette, cut into 16 slices
3/4 cup gruyere cheese, shredded (3 ounces)
3 tablespoons chives, chopped
fresh ground black pepper (optional)

Steps:

Preheat broiler.
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.
Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl.
Repeat procedure with remaining potato mixture.
Stir in half-and-half.
Cover and keep warm.
For Gruyere Toasts:.
Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden.
Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

WINTER SQUASH SOUP WITH GRUYERE CROUTONS

Winter Squash Soup With Gruyere Croutons image

Make and share this Winter Squash Soup With Gruyere Croutons recipe from Food.com.

Provided by enigmused

Categories Cheese

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 (14 1/2 ounce) cans low sodium chicken broth
4 cups peeled butternut squash (about 1 1/2 pounds, cut into 1-inch pieces)
4 cups peeled acorn squash (about 1 1/2 pounds, cut into 1-inch pieces)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar
2 tablespoons butter
24 slices baguette (sliced 1/4-inch-thick)
1 cup grated gruyere 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.

Nutrition Facts : Calories 783.4, Fat 22.6, SaturatedFat 11.3, Cholesterol 47.9, Sodium 1330.8, Carbohydrate 121, Fiber 8.6, Sugar 4.1, Protein 25.8

Tips:

Use a variety of vegetables. This will give your soup more flavor and texture. Some good options include carrots, celery, onions, potatoes, leeks, and parsnips.
Roast the vegetables before adding them to the soup. This will caramelize the vegetables and give them a deeper flavor.
Use a good quality broth. This will make a big difference in the flavor of your soup. Look for a broth that is low in sodium and made with real ingredients.
Season the soup well. This means adding salt, pepper, and other herbs and spices to taste. Don't be afraid to experiment until you find a flavor combination that you love.
Serve the soup with a variety of toppings. This could include grated Gruyère cheese, croutons, chopped parsley, or a dollop of sour cream.

Conclusion:

Golden Winter Soup with Gruyère Toasts is a delicious and easy-to-make soup that is perfect for a cold winter day. The soup is made with a variety of roasted vegetables, a flavorful broth, and melted Gruyère cheese. It is served with crispy Gruyère toasts, which add a touch of elegance to the dish. This soup is sure to be a hit with your family and friends.