• Skip to main content
  • Skip to primary sidebar
  • Home
  • Me
  • Eat
  • make
  • Pie
  • Contact
  • Go
  • Misc.
  • architecture
Architect Mom

Architect Mom

Drafting a life

Fall in Love with Butternut Squash Soup

by Joan Robinett Wilson on October 18, 2011

The perfect accompaniment to autumn

Okay, this has been such a busy past week. It seems my life runs away with me sometimes most of the time. Some days I long to be June Cleaver, but alas, it is my destiny to be a Lucy.  When I look at my lovely kitchen island which is covered in old newspapers, dirty plates, a bottle of syrup, a clean crock pot, a camera, Miss G.’s 2009 tax return, a barbie brush, a dirty bread board, Coco’s drawings, and a big pile of mailings from colleges and other miscellaneous and sundry items, I think to myself, “I need an Alice”.  You know, Mike Brady’s Alice. Unfortunately, I think Mike Brady was a little bit more successful architect than me, so there is probably no Alice in my immediate future.  But, one can always dream…..

When I do get myself organized enough to cook a nice every day dinner my kids all love this butternut squash soup.  Isn’t it amazing? Kids liking squash….They know fall is in the air when I start making it. I think I could make it once a week and they wouldn’t tire of it.  Chef Conni Brownell of The Charmed Radish first prepared this soup in my kitchen(when it was clean) for a fundraiser a few years ago. It has been indispensable ever since. I hope you enjoy it, too!

Butternut Squash Soup with Gruyere Croutons

adapted from Conni Brownell of The Charmed Radish

Ingredients:

  • 1 large butternut squash
  • 2 T. butter
  • 2 T. olive oil
  • 1 onion, diced small
  • 2 cloves garlic, minced
  • 3 T. fresh thyme, minced
  • 2-3 cups chicken or vegetable stock
  • 1 cup half and half
  • salt and pepper to taste
  • 1 baguette sliced 1/4 inch thick
  • softened butter
  • grated gruyere cheese
  • a little bit of fresh thyme and fresh sage, minced

Cooking Directions:

  1. Roast the squash whole with some fork pricks on a baking sheet at 400 degrees for about an hour. Let it cool a little and then peel off the skin & scoop out the icky innards. Chop up the flesh.
  2. Melt butter and olive oil in a large pot over medium heat. Saute the onion and garlic for about 10 minutes until tender. Add broth, squash and herbs and bring to a boil. Reduce heat, cover and simmer for about ten minutes (until squash is super tender).
  3. Working in smaller batches, puree the soup in a food processor and return it to the same pot. Stir in the cream and bring to a simmer. Season with salt and pepper.
  4. For the croutons butter one side of the bread and broil butter side up on a baking sheet until golden brown. Flip over and sprinkle with a little cheese a pinch of thyme and a pinch of sage, salt and pepper. Broil until the cheese melts and top each bowl of soup with a crouton.
Print Friendly, PDF & Email

Filed Under: eat, Soup Tagged With: eat, food, soup, vegetarian

Reader Interactions

Trackbacks

  1. Goat Cheese Tart — architectmom.com says:
    October 28, 2011 at 3:34 pm

    […] was in charge at last week’s home match, so I made my tried and true butternut squash soup with gruyere croutons and a few new recipes. The new recipes were Ina Garten’s Goat Cheese Tart, an autumn salad […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Snohomish, WA is where you’ll find me, architect mom, ”drafting a life”; working from home as an architect, managing my family’s lives, forgetting to clean the house, building some crazy thing or another, sometimes cooking a great meal and always packing my kids horrible lunches.

Categories

What do you want to find?

Archives

Favorite Do It All Links

  • Joyworks Shopgirl
  • Katy Elliott Blog
  • Ruffles and Roses
  • Sweet Paul Blog

Favorite Eat Links

  • A Southern Fairy Tale
  • First Look, Then Cook
  • Scrumptious Blog
  • Smitten Kitchen
  • Stasty
  • we[heart]food
  • What Katie Ate

Favorite How On Earth to Take Pictures and Make a Blog Links

  • Clare Barboza, photographer and artist
  • Oh My Stinkin Heck Blog

Favorite Make Links

  • Ana White blog
  • MADE
  • mmmcrafts
  • think liz.

Recent Posts

  • Introducing My New Favorite Bar Cookies: Louise Cake and Lemon Almond Bars
  • Blimey, Eat Your English Tea Sandwiches!
  • Sweet Potato Salad- Yes it’s Healthy….But, it Actually Tastes Amazing
  • Lucky Seahawks Pie with Fortune Cookie Crust aka Blueberry Cream Pie. Go Hawks!
  • Getting Rid of the Pudge with Fresh Vietnamese Lemongrass Chicken Satays and Cucumber Salad

Copyright © 2023 · Magazine Pro on Genesis Framework · WordPress · Log in