Pinch and Swirl

· 22 Comments

Winter Squash Soup with Gruyère

Filed Under: Fall & Winter, Main Course, Soup, Vegetarian Recipes

Jump to Recipe
winter squash soup served in a white bowl

I was tempted to call this Winter Squash Soup ‘Pottimaron squash and Gruyère soup’ but thought that, like me, you may never have heard of that squash variety. And it isn’t crucial anyway; you can use any winter squash that you like or have on hand. But if you happen upon a Pottimaron, snatch it up because it’s perfect for this.

Winter-Squash-Soup

That’s one of the things I love about having a CSA share. I’m introduced to new-to-me fruits and vegetables and get to learn what to do with them. I also appreciate the weekly farm newsletter we get, with a list of what our share will include and a recipe or two. This winter squash soup is a loosely adapted from one of them.

How to Make Winter Squash Soup:

It’s a three step process, all of them simple: first you’ll make the stock from what you scrape from the squash and several aromatics; next you’ll roast the squash while the stock simmers; then to finish, you’ll combine everything together (plus some cream and cheese).

Pottimaron-Squash

Roasting Winter Squash

The method for making the vegetable stock was new to me, but I love it. The seeds and strings infuse a subtle, nutty flavor. That coupled with the rich, buttery flavor of Gruyère and cream make for a spectacular soup.

Vegetable-Stock Ingredients in a Pot

On occasion, I’ll puree a soup, but generally I like it to have some texture. Once the Potimarron squash was roasted, the flesh fell apart easily so I didn’t blend this soup at all. If you use a firmer squash, like a butternut, you may want to puree the soup with an immersion blender or in batches with a standard blender (as with this Tomato Bisque). Remember, with a standard blender, not to put the lid over hot liquids and try to blend. The hot liquid will explode out (experience speaking). Instead, cover the top with a towel.

Print Recipe
5 from 1 vote

Winter Squash Soup with Gruyère

Inspired by the Pumpkin Gruyère Soup recipe in The Greens Cookbook by Deborah Madison
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Soup
Cuisine: American
Servings: 6 people

Ingredients

For the Stock:

  • seeds and membrane from the winter squash
  • 2 carrots diced
  • 3 celery ribs diced
  • 1 medium onion diced
  • 1 bay leaf
  • 6 leaves fresh sage
  • handful fresh parsley
  • 3 fresh thyme branches
  • 8 cups water

For the Soup

  • 1 pumpkin or winter squash weighing 2 1/2 to 3 pounds
  • 3 tablespoons butter
  • 1 medium onion finely chopped
  • 6 to 7 cups stock (recipe above)
  • 1/4 cup heavy cream
  • 3 ounces Gruyère shredded
  • salt and freshly ground black pepper

Instructions

  • To make the stock, cut winter squash in half. Scrape seeds, and membrane out with a large metal spoon. Place what you've scraped out in a large soup pot. Add remaining stock ingredients (carrots through water) and bring to boil over medium-high heat. Reduce heat and simmer 25 minutes. Strain and set aside.
  • Meanwhile, preheat oven to 400 degrees °F.
  • Line a large baking dish with parchment paper. Place the squash halves, cut side down, in baking dish. Bake for 45 minutes to 1 hour, until skin is blistered and flesh is soft. When cool enough to handle, peel off and discard the skin.
  • Melt butter in soup pot. Add onion; cook and stir over medium heat until softened, about 5 minutes. Add cooked squash and stock and bring to boil. Reduce heat and simmer, covered for 20 minutes. If desired, puree some of all of the soup with a standard or immersion blender. Remove from heat and stir in heavy cream and cheese.
  • Season to taste with salt and freshly ground black pepper. Serve.
Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
This delicious Winter Squash soup is so satisfying and creamy with gruyere cheese. Use any winter squash you like in this simple and comforting recipe! #squash #vegetarianrecipes #cheesy

About Marissa

The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, easy, mouthwatering recipes designed for home cooks.

Never miss a recipe!

Reader Interactions

Comments

  3. Rick says

    October 29, 2014 at 4:55 pm

    What about this. Leaving the carrots big in the stock so they can be fished out and then added to and pureed in the soup. Do you think that would add another dimension or be over the top?

    Reply

  10. Eileen says

    October 25, 2014 at 7:40 pm

    I’ve seen that kind of squash before, but I definitely would not have recognized the name! And I agree completely re CSAs: such a great way to get to know new vegetables. This soup sounds so good for a chilly, rainy night!

    Reply

Leave a Reply

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

Never miss a recipe!