Winter Squash Soup with Gruyère Croutons

This was a great addition to our Thanksgiving dinner. I wanted something light to have as a first course along with salad and I needed to use the last of the squash from my CSA.

Overall, I was happy with the soup. My mom, however, LOVED it and got the recipe before she left. 

Ingredients:

Soup

1/4 cup ( 1/2 stick) butter

1 large onion, finely chopped

4 large garlic cloves, chopped

3 14 1/2-ounce cans low-salt chicken broth

4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)

4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)

1 1/4 teaspoons minced fresh thyme

1 1/4 teaspoons minced fresh sage

1/4 cup whipping cream

2 teaspoons 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 thyme

1 teaspoon minced fresh sage

Directions:

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 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.

recipe by: epicurious