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Winter Squash Soup with Gruyère Croutons Recipe

Winter Squash Soup with Gruyère Croutons
Source: Epicurious

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Ingredients

  • 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
  • 1/4 cup whipping cream
  • 2 teaspoons sugar
PREP TIME
20m
COOK TIME
30m
TOTAL TIME
50m
YIELD
8 servings

Instructions

  • 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.)

Dinner

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A recipe from Epicurious

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