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Winter Squash Soup with Gruyere Croutons

Source of Recipe


Bon Appetit, December 1996






List of Ingredients



• -- Soup --
  
• 1/4 cup (1/2 stick) butter
  
• 1 large onion, finely chopped
  
• 4 large cloves garlic, chopped
  
• Three 14-1/2-oz. cans low-salt chicken broth
  
• 4 cups peeled butternut squash (1-inch pieces), about 1-1/2 lbs.
  
• 4 cups peeled acorn squash (1-inch pieces), about 1-1/2 lbs.
  
• 1-1/4 tsp minced fresh thyme
  
• 1-1/4 tsp minced fresh sage
  
• 1/4 cup whipping cream
  
• 2 tsp sugar
  
• Salt and pepper to taste
  
• *
  
• -- Croutons --
  
• 2 Tbsp (1/4 stick) butter
  
• 24 (1/4-inch-thick) baguette bread slices
  
• 1 cup grated Gruyere cheese
  
• 1 tsp minced fresh thyme
  
• 1 tsp minced fresh sage
  






Instructions



1. For soup: Melt butter in large pot over medium heat. Add onion and garlic and saute 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.
   
   
2. Working in batches, puree soup in blender. 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.)
   
   
3. For croutons: Preheat broiler. Butter one 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.
   
   Serves 8