A blended soup of butternut and acorn squash, cream, and fresh herbs. Topped with crisp and cheesy croutons, this soup is remarkable.
|1⁄4 c||whipping cream|
|2 t||brown sugar|
|1⁄4 c||butter (plus 2 tbs for croutons)|
|1||onion (large, finely chopped)|
|4 clv||garlic (finely chopped)|
|5 1⁄2 c||broth (or stock)|
|4 c||butternut squash (peeled, seeded, and cut into 1 inch pieces)|
|4 c||acorn squash (peeled, seeded, and cut into inch pieces)|
|1 1⁄4 t||thyme (fresh, minced, plus 1 tsp. for use in croutons)|
|1 1⁄4 t||sage (fresh, minced, plus 1 tsp. for use in croutons)|
|1 c||gruyere cheese (grated, for use in croutons)|
|1||baguette (sliced 1/2 inch thick for croutons)|
Soup: In a stock pot, melt butter over low heat and sauté onion and garlic until translucent. Add broth, all squash and herbs and bring to a boil. Reduce heat, cover and simmer until squash is tender, about 20 minutes. Transfer portions to blender and puree until smooth. After entirely pureed and returned to the same pot, fold in cream and sugar. Simmer on low heat. Do not allow to boil. Season to taste with salt and pepper. Ladle into bowls and top with Gruyere Croutons. Gruyere croutons: Preheat broiler. Butter 1 side of slice of bread. Place butter side up on a lined sheet pan and broil briefly until lightly golden, about 1 minute. Sprinkle with cheese, herbs, salt & pepper. Return to broiler for about 1 more minute or until cheese is melted. Serve on top of piping hot soup.