Serving Size : 8
1/2 stick butter
1 large onion, finely chopped
4 large cloves garlic, chopped
3 14-1/2 oz cans low salt chicken broth
4 cups peeled butternut squash (1.5 lb), 1 inch pieces
4 cups peeled acorn squash (1.5lb), 1 inch pieces
1-1/4 teaspoon fresh thyme, minced
1-1/4 teaspoon fresh sage, minced
1/4 cup whipping cream
2 teaspoon sugar
1/4 stick butter
32-1/4 inch slices baguette
1 cup gruyere cheese, grated
1 teaspoon fresh thyme, minced
1 teaspoon fresh sage, minced
SOUP:
Melt butter in large pot over medium heat. Add onions and garlic. Sauté until tender (about 10 minutes). Add broth, all squash and herbs. Bring to a boil. Reduce heat, cover and simmer until squash is very tender (about 20 minutes).
Working in batches, purees soup in blender. Return soup to same pot. Stir in cream and sugar and bring to a simmer. Add salt and pepper to taste (can be prepared one day ahead). Rewarm over medium heat before serving.
Croutons:
Pre-heat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up on baking sheet. Broil until golden (about 1 minute). Turn over and sprinkle cheese, then thyme and sage over the bread. Sprinkle with salt and pepper. Broil until cheese melts (about 1 minute).