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Butternut squash soup with Gruyere croutons

A creamy butternut squash soup without cream, that is lightly spiced and very flavorful. Served with homemade cheesy croutons.
Prep 20 minutes
Cook 20 minutes
Total Time 40 minutes
Servings 4

Ingredients 
US | M

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
  • 2 teaspoons olive oil
  • 6 oz Gruyere cheese finely grated
Serve with
  • 4 tablespoons sour cream
  • 1 bunch flat-leaf parsley chopped

Instructions

  • Heat oil and butter in a 4 qt (4 liter) pot set over medium heat. Add onions and cook for about 5 minutes, until onions are soft and golden.
  • Stir in tomato paste, paprika and thyme. Cook for 1-2 minutes until the spices get aromatic. Add all the squash and let it cook like this for about 5 minutes. Stir occasionally to prevent burning.
  • Stir in the garlic. Then add all of the stock, it should cover most of the squash. Turn up the heat and bring the soup to a boil, then cover the pot, lower the heat back to medium and cook for 20-30 minutes until the squash is tender and can be easily mashed with a fork.
  • As the soup cooks, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the baguette into 1/2 inch (1-cm) cubes. Add them to the baking sheet and toss them with oil.
  • Sprinkle grated cheese all over the sliced bread. Bake in the center of the oven for 15 minutes, until the cheese is bubbly and melted. Remove from oven and allow to cool.
  • When the squash is cooked, turn off the heat. Puree the soup with an immersion blender. When it’s completely smooth, stir in the maple syrup and salt.
  • Serve soup with a spoonful of creme fraiche or sour cream (optional), cheesy Gruyere croutons and chopped parsley.
  • Store leftover soup in the refrigerator for up to 2 days or freeze for up to 3 months. Keep leftover croutons in an airtight bag.

Notes

If buying already cubed squash, the yield of cubed butternut squash in this recipe is about 56 oz or 1595 grams. If using less or more adjust the amount of vegetable stock used as well.
The smoked paprika I use is very potent, so a 1/2 teaspoon is more than enough for this recipe. Adjust the amount used to your preference. You might need more, depending on the smoked paprika you're using.
Instead of using sour cream, you can add some acidity to soup by mixing in a tablespoon of apple cider vinegar. 
To make a spicier soup, you can stir in some hot sauce when the soup is pureed. 
If the soup is too thick for your liking, add more vegetable stock to it.