Soup
1/3 stick of butter
1 med onion finely chopped
2 cloves garlic, chopped (optional, I did not use)
2 14 1/2 oz can low-salt chicken broth
3 cups 1-inch peeled butternut squash (approx. 1 med squash)
3 cups 1-inch peeled acorn squash (approx. 1 squash)
1 1/4 tsp minced fresh thyme
1 1/4 tsp minced fresh sage
1/4 whipping cream
2 tsp sugar
Melt butter in large pot over medium heat. Add onion and garlic and saute' until tender, about 10
min. Add broth, all squash and herbs; bring to a boil. Reduse heat, cover and simmer until squash is very tender,
about 20 min.
Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and suger;
bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium
heat before serving.)
Croutons
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyere cheese
1 tsp minced fresh thyme
1 tsp minced fresh sage
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking
sheet. Broil until golden, about 1 min. Turn over. Sprinkle cheese, then thyme and saahe over, Sprinkle
with salt and pepper. Broil until cheese melts, about 1 min. Ladle soup into bowls. Top each with croutons
and serve.
I only made soup, but will serve with croutons next time.
