Open-Faced Hummus Croque Monsieur with Butternut Squash Soup
This creative twist on the classic French croque monsieur pairs the traditional béchamel and gruyère with creamy hummus on toasted bread, served alongside a warming butternut squash soup. The hummus adds Mediterranean flavor while maintaining the dish's comforting essence. The accompanying soup features caramelized onions, apples, and fresh thyme that complement the rich, cheesy sandwich perfectly. This combination makes an ideal lunch or light dinner, offering both familiar comfort food elements and unexpected flavor combinations that work beautifully together.
Ingredients
- 4 oz cheese, gruyere or swiss, sliced
- 4 slices bread, sandwich
- 1 Tbsp butter
- 1 ½ Tbsp flour, all-purpose
- 1 cup milk, any type
- 1 pinch nutmeg
- 8 oz hummus
- 1 onions, chopped
- 1 apples, any type, peeled and chopped
- 1 Tbsp thyme, fresh leaves
- 3 lbs butternut squash, chopped
- 1 Tbsp oil, cooking
- 1 ½ Tbsp brown sugar
- 4 cups broth, vegetable
Instructions
- 1
Heat oven to 400F and toast bread slices on both sides for 2 to 3 minutes each
- 2
Heat Dutch oven over medium-high heat and sauté onions, apples, thyme and brown sugar in oil for 5 minutes
- 3
Add butternut squash and cover with broth, bring to a boil then simmer covered until squash is tender for 8 to 12 minutes
- 4
Melt butter in small saucepan over medium heat and whisk in flour, cooking for 2 minutes
- 5
Pour in milk while whisking constantly until sauce thickens, then remove from heat and add nutmeg, salt and pepper
- 6
Spread hummus on bread and top with gruyère and béchamel, dividing ingredients across slices
- 7
Broil for 3 to 5 minutes until cheese and béchamel are golden and bubbly
- 8
Purée butternut squash soup with immersion blender and season with salt, pepper and brown sugar as needed
Tips
Toast the bread well to prevent it from getting soggy under the toppings
Make sure to whisk the béchamel constantly to prevent lumps from forming
Season the soup generously as it contains mostly water and needs extra flavoring
Good to Know
Store assembled sandwiches covered in refrigerator for up to 2 days, reheat in oven. Soup keeps for 3-4 days refrigerated.
Soup can be made 1-2 days ahead and reheated. Béchamel can be made earlier in the day and gently rewarmed.
Serve immediately while sandwiches are hot and bubbly, with soup alongside in bowls.
Common Mistakes
Don't skip toasting the bread to avoid soggy sandwiches
Whisk béchamel constantly to avoid lumps forming in the sauce
Substitutions
Dairy-Free Swaps
General Alternatives
similar nutty flavor
FAQ
Can I make this vegetarian?
Yes, this recipe is already vegetarian. Just ensure your broth is vegetable-based and check that your hummus doesn't contain any animal products.
What if I don't have an immersion blender?
You can purée the soup in batches using a regular blender, or leave it chunky for a rustic texture.
How long will the soup keep?
The butternut squash soup will keep in the refrigerator for 3-4 days and can be frozen for up to 3 months.