Winter Squash Soup with Gruyère Croutons

Winter Squash Soup with Gruyère Croutons

In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and texture.

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

· 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.)

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

· Butter 1 side of each bread slice and arrange (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.

Serves 8.

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Winter Squash Soup with Gruyère Croutons