Winter Squash Soup Wiht Gruyere Croutons Recipe

Ingredients

1/2 stick of butter

1 lg onion, finely chopped

4 lg garlic cloves, chopped

3 14 1/2 oz cans of chicken broth

4 cups of 1 inch pieces of peeled butternut squash (1 1/2 lbs)

4 cups of 1 inch pieces of acorn squash ( 1 1/2 lbs)

1 1/4 tsp minced fresh time

1 1/4 tsp minced fresh sage

1/4 whipping cream

2 tsp sugar

CROUTONS

1/4 stick butter

24 1/4 inch baguette bread slices

1 cup grated Gruyere

1 tsp minced thyme

1 tsp minced sage

Melt butter in lg pot over medium heat. Add onion and garlic and saute until tender - 10 minutes.

Add broth, squash and herbs and bring to a boil. Reduce heat, cover and simmer until squash is very tender, 30 min.

Puree soup in blender or with immersion blender. Stir in cream and sugar, bring to a simmer, season with salt and pepper.

For croutons: Preheat broiler. Butter one side of bread. Arrange bread, butter side up on baking sheet. Broil until golden brown (about 1 min).

Turn over, sprinkle with cheese, then thyme and sage. Sprinkle the top with salt and pepper. Broil until cheese melts (about 1 min).

Ladle soup into bowls and top with croutons.