Winter Squash Soup with Gruyere Cheese Croutons

from the kitchen of Kathleen Murphy McCarthy

• soup

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

Steps

1. Melt butter in a large pot over medium heat. Add onion, finely chopped, and garlic, chopped, and sauté until tender, about 10 minutes.
2. Add chicken broth, butternut squash, and acorn squash. Cook until tender, about 20 minutes.
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.

Croutons

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.
2. Ladle soup into bowls. Top each with croutons and serve.