Winter Squash Soup with Gruyere Cheese Croutons
by Kathleen Murphy McCarthy
Cookware
- pot
- blender
- baking
Ingredients
- 1/2 cup butter
- 1 large onion
- 4 cloves garlic
- 3 14.5oz cans chicken broth
- 4 cups butternut squash
- 4 cups acorn squash
- 1/4 cup whipping cream
- 2 tbsp sugar
- 1/4 tsp fresh thyme
- 1/4 tsp fresh sage
- 24 1/2-inch slices baguette
- 2 tbsp butter
- 1 cup gruyere cheese
- 1 tsp fresh thyme
- 1 tsp fresh sage
Instructions
Step 1
Melt butter in a large pot over medium heat. Add onion, finely chopped, and garlic, chopped, and sauté until tender, about 10 minutes.
Step 2
Add chicken broth, butternut squash, and acorn squash. Cook until tender, about 20 minutes.
Step 3
Working in batches, purée soup in a blender. Return soup to pot. Add whipping cream, sugar, fresh thyme, and fresh sage. Season with salt and pepper. Bring to a simmer.
Can be made one day ahead. Chill, then rewarm over medium heat before serving.
Step 1
Preheat broiler. Butter one side of each of baguette with butter. Arrange buttered side up on a baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle with gruyere cheese, fresh thyme, and fresh sage. Season with salt and pepper. Broil until cheese melts, about 1 minute.
Step 2
Ladle soup into bowls. Top each with croutons and serve.