Winter Squash Soup with Gruyere Croutons

Everyone is doing it. Butternut Squash Soup. Acorn Squash Soup. One of the best is at Eleven Eleven Mississippi. This was my first time making it at home and this is a great recipe. I found it on one of my favorite blogs, Smitten Kitchen. The actual recipe came from Bon Appetit magazine.

I made some alterations to the recipe. Since Jeff won't eat squash (no matter how much I try to convince him that it is yummy) I halved the recipe. I used one acorn squash and I roasted it in the oven first for about 45 min. on 350 degrees (or whatever it said on the label). I am not sure I liked the cumin in the soup...next time I will probably try it without.

Winter Squash Soup
1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/8 cup whipping cream

Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes. Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper.
(Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyere cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls.
Top each with croutons and serve.

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