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Open-Faced Croque Monsieur
with pureed butternut squash soup

Active: 35 minTotal: 35 min
20161003 croque monsieur nm 6.jpg?ixlib=rails 2.1

Cheesy, bubbly croque monsieurs don't have to come from a French cafe. See how easy they are to make at home. Paired with a creamy butternut squash soup, you'll feel like you're dining at the finest of cafes!

Tags

Ingredients

Servings:
4
Metric
Open-Faced Croque Monsieur:
  • Gruyere or Swiss cheese - 4 oz, sliced
  • Sandwich bread - 4 slices
  • Butter - 1 Tbsp
  • All-purpose flour - 1 1/2 Tbsp
  • Milk, any type - 1 cup
  • Nutmeg - pinch
  • Mustard, Dijon - 4 to 8 tsp
  • Black forest ham - 8 oz
Pureed Butternut Squash Soup with Apples:
  • Onions - 1 , chopped
  • Apples, any type - 1, peeled and chopped
  • Thyme, fresh leaves - 1 Tbsp
  • Butternut squash - 3 lbs, chopped
  • Oil, cooking - 1 Tbsp
  • Brown sugar - 1 1/2 Tbsp
  • Stock, chicken - 4 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Onions / Apples / Thyme / Butternut squash / Gruyere (if not pre-sliced) - Prep as directed. If prepping ahead, it’s okay if apple browns - it’s all going into a pureed soup, and no one will know! (Can be done up to 5 days ahead)

Make

  1. Heat oven to 400F / 204C. Place bread onto a sheet pan and toast on both sides for 2 to 3 minutes each.
  2. Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, apples, thyme and brown sugar to heated oil. Saute for ~5 minutes.
  3. Add butternut squash and cover with broth / stock or water. Cover and bring to a boil. Simmer covered until butternut squash is tender, 8 to 12 minutes.
  4. While soup is cooking, make bechamel sauce for croque monsieur. Melt butter in a small saucepan, heated over medium heat. Whisk flour into melted butter and cook for ~2 minutes.
  5. Pour in milk, whisking constantly until sauce is thickened. Remove from heat, and add nutmeg, plus some salt and pepper.
  6. Spread mustard onto bread and then top with ham, gruyere, and bechamel (divide ingredients across slices of bread). Place onto a sheet pan and then broil for 3 to 5 minutes, until cheese and bechamel are golden and bubbly.
  7. While croque monsieur is broiling, puree butternut squash soup with an immersion blender (or puree in batches in a blender). Taste and then season with salt, pepper, and brown sugar as needed - remember soups are mostly water so they need some additional seasoning!.
  8. Enjoy soup with hot open-faced croque monsieurs on the side! (If you still have sour cream leftover from earlier this week, feel free to add a dollop for extra creaminess in the soup!)
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Reviews

This meal has 46 reviews

Classic!

By: Drew
Posted: May 18, 2017
Diet: Original

I'm not sure I made the bechamel sauce correctly; it was watery. The whole thing took a long time. My husband said the butternut squash soup needed sour cream, sage, garlic and shallots. Personally, I found it a light and healthy version! But need to be sure to puree thoroughly.

By: Karin
Posted: Dec 12, 2016
Diet: Original

It took me a while, but it was very delicious!

By: Jenna
Posted: Dec 02, 2016
Diet: Original

Excellent as always.

By: Kelly
Posted: Nov 10, 2016
Diet: Original

It was ok but the bechamel was extra calories without really being worth it.

By: Nadeen
Posted: Oct 20, 2016
Diet: Original

Soup needed more flavor, but the sandwich was delicious.

By: Leila
Posted: Oct 18, 2016
Diet: Original