Butternut Squash Soup

This is an excellent soup, the fresh thyme and sage are definitely key ingredients. Also, don’t skip the Gruyere croutons, the results are well worth the effort!!

Ingredients

• 2 lbs butternut squash
• 2 lbs acorn squash
• 1/4 c butter
• 1 large onion (finely chopped)
• 4 large garlic cloves (chopped)
• 3 cans vegetable broth ((14.5 oz cans))
• 1/4 c fresh thyme (or 1 1/4 tsp dried)
• 1/4 c fresh sage (or 1 1/4 tsp dried)
• 1 1/4 c whipping cream
• 2 tsp sugar
• salt & pepper

Croutons

• 2 tbsp butter
• 1 tsp fresh thyme (minced)
• 1 tsp fresh sage (minced)
• 24 slices baguette – 1/4″
• 1 c Gruyere cheese (grated)

Instructions

1. Preheat oven to 400F
2. Cut the butternut and acorn squash in half and bake for 1.25 hours. When cooled, scoop out pulp.
3. Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes.
4. Add broth, squash and herbs.
5. Working in batches, puree soup in blender; return to pot.
6. Sir in cream and sugar; bring to simmer.
7. Season with salt an pepper

Croutons

1. Butter 1 side of each bread slice and place, buttered side up, on baking sheet.
2. Broil until golden, about 1 minute.
3. Turn over, sprinkle with cheese, thyme and sage.
4. Broil until cheese melts, about 1 minute.
5. Top soup bowls with 3 croutons.