Winter Squash Soup With Gruyere Croutons |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I haven't made this yet but I don't want to lose the recipe. From Bon Appetit Ingredients:
1/4 cup butter |
1 large onion, finely chopped |
4 large garlic cloves, chopped |
3 (14 1/2 ounce) cans low sodium chicken broth |
4 cups peeled butternut squash (about 1 1/2 pounds, cut into 1-inch pieces) |
4 cups peeled acorn squash (about 1 1/2 pounds, cut into 1-inch pieces) |
1 1/4 teaspoons minced fresh thyme |
1 1/4 teaspoons minced fresh sage |
1/4 cup whipping cream |
2 teaspoons sugar |
2 tablespoons butter |
24 slices baguette (sliced 1/4-inch-thick) |
1 cup grated gruyere cheese |
1 teaspoon minced fresh thyme |
1 teaspoon minced fresh sage |
Directions:
1. For soup:.
2. 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.
3. 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.).
4. For croutons:.
5. 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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