Winter Squash Soup with Gruyère Croutons Recipe | Epicurious.com
"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. Pour a lightly chilled rosé with this colorful first course. Either a Rhône Tavel or a Provençal Bandol would be lovely...."
INGREDIENTS
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1/4 cup ( 1/2 stick) butter
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1 large onion, finely chopped
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4 large garlic cloves, chopped
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3 14 1/2-ounce cans low-salt chicken broth
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4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
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4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
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1 1/4 teaspoons minced fresh thyme
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1 1/4 teaspoons minced fresh sage
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1/4 cup whipping cream
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2 teaspoons sugar
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2 tablespoons (1/4 stick) butter
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24 1/4-inch-thick baguette bread slices
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1 cup grated Gruyère cheese
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1 teaspoon minced fresh thyme
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1 teaspoon minced fresh sage
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