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Serves: 8


  • 1/4 cup ( 1/2 stick) butter
    1 large onion, finely chopped
    4 large garlic cloves, chopped
    6 cups chicken stock or 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

    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


  • For soup:
    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. 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.)
    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.
Winter squash soup

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