Winter Squash Soup with Gruyere Cheese Croutons

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Turkey day is almost upon us and food prepping has been started. For our first dish we are going to start with one of my favorite meals in the world: soup. Now I know what you’re thinking, soup? Really? Lame. Even the name sounds lame, but with this much cream and butter, you won’t be disappointed.

So let’s get started thanks to Epicurious:

In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin’s exceptional taste and texture.

Ingredients:

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
1/4 cup whipping cream
2 teaspoons sugar

Croutons:

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

Preparation:

For soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes.
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Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
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Working in batches, puree soup in blender. Return soup to same pot.
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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.)
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For croutons:
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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