winter squash soup

ingredients

soup

• 1/4 cup (1/2 stick) butter
• 1 large onion, finely chopped
• 4 large garlic cloves, chopped
• 3x 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 1/2 teaspoons ground cumin
• 1/2 teaspoon ground ginger
• 1/8 cup whipping cream

croutons

• 2 tablespoons (1/4 stick) butter
• 24 1/4-inch-thick baguette bread slices
• 1 cup grated Gruyere cheese
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh sage

directions

prep squash

• cut 4 c. butternut / 4 c. acorn squash in half and de-seed.
• place on lightly coated baking sheet with oil.
• bake at 425 until soft.
• scoop it into the pot.

soup

• melt 1/4 c. butter in large pot over medium heat.
• add 1 onion and 4 chopped garlic and sauté until tender - about 10 minutes.
• add the following to the pot:
  • 5.25 c. broth.
  • 8 c. squash .
  • 1.25 tsp. minced thyme.
  • 1.25 minced sage.
  • 1.5 tsp cumin.
  • 0.5 tsp. ground ginger.
• 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 1/8 c. cream and bring to simmer.
• season with salt and pepper.

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.

can be made 1 day ahead, chill, rewarm over medium heat before serving.