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!!
- 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
- 2 tbsp butter
- 1 tsp fresh thyme minced
- 1 tsp fresh sage minced
- 24 slices baguette - 1/4"
- 1 c Gruyere cheese grated
Preheat oven to 400F
Cut the butternut and acorn squash in half and bake for 1.25 hours. When cooled, scoop out pulp.
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes.
Add broth, squash and herbs.
Working in batches, puree soup in blender; return to pot.
Sir in cream and sugar; bring to simmer.
Season with salt an pepper
Butter 1 side of each bread slice and place, buttered side up, on baking sheet.
Broil until golden, about 1 minute.
Turn over, sprinkle with cheese, thyme and sage.
Broil until cheese melts, about 1 minute.
Top soup bowls with 3 croutons.