Winter Squash Soup with Gruyère Croutons

By hanley89

Ingredients

• 1/4 cup ( 1/2 stick) butter
• 1 large onion, finely chopped
• 6 large garlic cloves, chopped
• 48 oz low-salt chicken broth
• 4 cups 1-inch pieces peeled butternut squash (1 large butternut squash)
• 4 cups 1-inch pieces peeled acorn squash (1 large acorn squash)
• 1 1/4 teaspoons minced fresh thyme or dried thyme
• 1 1/4 teaspoons minced fresh sage or dried sage
• i tsp kosher salt
• 1/2 cup whipping cream
• 1 tbsp sugar
• Croutons
• 2 tablespoons (1/4 stick) butter
• 24 1/4-inch-thick baguette bread slices
• 1 cup grated Gruyère cheese
• 1 teaspoon minced fresh or dried thyme
• 1 teaspoon minced fresh or dried sage

Preparation

Step 1

For soup: Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20-30 minutes.
Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

For croutons: Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.