WINTER SQUASH SOUP WIHT GRUYERE CROUTONS

WINTER SQUASH SOUP WIHT GRUYERE CROUTONS image

Yield 8

Number Of Ingredients 16

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

Steps:

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.