Butternut Squash And Ginger Soup With Garlic Croutons

• Garlic Croutons
• 2 TBL (1/4 stick) butter
• 2 garlic cloves chopped
• 2 cups 1/2 inch cubes bread (cut from crust-less rustic white bread)
• Soup
• 2 TBL olive oil
• 1 medium onion, chopped (about 1 1/2 cups)
• 3/4 cup chopped celery
• 1/4 cup finely chopped peeled fresh ginger
• 6 large fresh thyme sprigs
• 4 cups 1-inch cubed, peeled, seeded sugar pumpkin or butternut squash (from about 2 1/4 lbs)
• 4 1/2 cups (or more) chicken broth, divided
• 1/2 cup whipping cream

1. For Garlic Croutons
2. Melt butter in large nonstick skillet over medium heat. Add garlic, stir 20 seconds. Add brad and saute until golden, about 5 minutes. Transfer croutons to paper towels to cool. (can be made 1 day ahead. store at room temp in airtight container).
3. For Soup
4. Heat oil in heavy large pot over medium-high heat. Add onion, celery, ginger, and thyme. Saute until vegetables are soft, about 6 minutes. Add pumpkin and 4 1/2 cups chicken broth. Bring to a boil, reduce heat to medium, and simmer until pumpkin is very tender, about 25 minutes. Cool soup slightly.
5. Working in batches puree soup in blender until smooth. Return soup to pot. Stir in cream. Add more broth to thin, if desired. Season to taste with salt and pepper.

garlic, tbl, garlic, bread, tbl olive oil, onion, celery, fresh ginger, thyme, sugar, chicken broth, whipping cream

Taken from www.epicurious.com/recipes/member/views/butternut-squash-and-ginger-soup-with-garlic-croutons-51153311 (may not work)