Butternut Squash Soup with Sage, Featuring Nutmeg Crème Fraîche and Gruyere Croutons


  1. Ladle the soup into four bowls.
  2. Top each bowl of soup with Nutmeg Crème Fraîche croutons to serve.

Nutmeg Crème Fraîche

  • 1 C. Crème Fraîche
  • Salt and Pepper, to taste
  • ¼ tsp. Ground Nutmeg
  1. Whisk ingredients in a small bowl until smooth.
  2. Drizzle on top of warm soup as desired.


  • 1 Fresh Baguette, sliced
  • 2 Tbsp. Olive Oil
  • 1 C. Gruyère Cheese, grated
  • 2 tsp. Fresh Sage, minced
  1. Preheat broiler and prepare a baking sheet with parchment paper.
  2. Toss the grated gruyere and sage together in a small bowl.
  3. Brush each slice of bread on both sides and season with salt and pepper. Arrange on the baking sheet and broil until just browned.
  4. Turn the slices and top with cheese mixture.
  5. Broil the croutons until the cheese is just melted.
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