Winter Squash Soup with Gruyère Croutons Recipe

Name: Winter Squash Soup with Gruyère Croutons
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
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

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 Soups