Comments on: winter squash soup with gruyere croutons

By: lizNstu

lizNstu — Wed, 10 Feb 2010 00:59:25 +0000

we made ours without the cream & butter & it came out just fine. DELISH! thanks!

By: Jackie in TN

Jackie in TN — Tue, 26 Jan 2010 18:05:46 +0000

This was wonderful soup! Didn’t have an acorn squash but I did rescue the remnants of a butternut. Made just 1/2 recipe since I cook for one. . .had enough for lunch yesterday. I didn’t fool around pureeing it – but did use a fine wire whisk and mashed the chucks that hadn’t cooked down. The croutons with Gruyere made it a company recipe. . . .I think I’m hooked on this site. . .:)

By: Dancer who eats

Dancer who eats — Mon, 25 Jan 2010 05:16:52 +0000

I never knew what an acorn squash was. When I saw it I knew….

This was good. I think I like the sweet butternut squash soups better… but that is a personal taste preference. The Gruyere croutons contrasting the flavor of the soup was awesome.

By: arabella

arabella — Thu, 14 Jan 2010 18:57:43 +0000

Just wanted to say that even though I am NOT a recipe person (I tend to throw in what I think will work/what I have on hand and the net result – good or bad – is likely to never be repeated) I tried this one and love it so much that I have made a batch of soup about every two weeks for the last few months. And I keep following your recipe :) I admit that I just to butternut squash and I do use that pre-cut stuff from Trader Joe’s because..well…its so quick. But THANK YOU. awesome recipe. Love it, love it, love it.

By: Jeannette

Jeannette — Thu, 10 Dec 2009 11:49:02 +0000

Hi… Just chiming in very after the fact to say that I made this soup for Thanksgiving lunch and it is FABULOUS. Couldn’t source an acorn squash in Brussels so used one of the local squashes known as potimarron. (Butternut is no problem.) Used dried thyme and sage without any ill effect. My 12 year old daughter liked it so much that we made it again. Thanks, Smitten Kitchen!

By: ninu

ninu — Fri, 06 Nov 2009 11:09:59 +0000

at the risk of sounding like a complete doof…what is 1/4 peck of apples???

By: Tracy

Tracy — Thu, 22 Oct 2009 02:51:34 +0000

i’m a little late to this one, BUT…

i just got a new immersion blender (delivered today!) and i immediately searched your site for some new recipes to try. i think i’ll attempt this one next week… it looks delicious! that, and all the talk of saratoga springs (where i grew up) and lake george made me all sorts of homesick. this time of year is my favorite time to be in upstate ny and especially the adirondacks. i think a little fall soup might serve well as comfort food.

By: Emily

Emily — Wed, 30 Sep 2009 14:40:11 +0000

I made this soup last night, sans the croutons, and oh my goodness I could die from the delicious. I think next time I’d bump up the spice a bit, but it’s still awesome exactly as it is. It tastes like fall. I also roasted up the squash seeds with salt, and my roommates and I promptly devoured those.

And Rebekah, my guess is that the original recipe called for sugar and that it just got left in the directions by accident even though Deb didn’t use any. I left it out and when I make this again, I don’t plan on adding any.

By: Paulina

Paulina — Tue, 29 Sep 2009 16:43:53 +0000

I second Sybil! I just made this last night and I can’t get enough of it. So delicious and flavourful. The sage and thyme really added that extra something. I added an apple myself to put “my” stamp on it. Will definitely be serving this to friends and family this fall+winter!

By: sybil

sybil — Wed, 16 Sep 2009 22:25:07 +0000

this is by far the BEST butternut squash bisque type recipe i’ve ever had. it’s one that i make over and over all winter long. it’s just so great! thank you, deb.