Winter Squash Soup Wiht Gruyere Croutons

• 1/2 stick of butter
• 1 lg onion, finely chopped
• 4 lg garlic cloves, chopped
• 3 14 1/2 oz cans of chicken broth
• 4 cups of 1 inch pieces of peeled butternut squash (1 1/2 lbs)
• 4 cups of 1 inch pieces of acorn squash ( 1 1/2 lbs)
• 1 1/4 tsp minced fresh time
• 1 1/4 tsp minced fresh sage
• 1/4 whipping cream
• 2 tsp sugar
• CROUTONS
• 1/4 stick butter
• 24 1/4 inch baguette bread slices
• 1 cup grated Gruyere
• 1 tsp minced thyme
• 1 tsp minced sage

1. Melt butter in lg pot over medium heat. Add onion and garlic and saute until tender - 10 minutes.
2. Add broth, squash and herbs and bring to a boil. Reduce heat, cover and simmer until squash is very tender, 30 min.
3. Puree soup in blender or with immersion blender. Stir in cream and sugar, bring to a simmer, season with salt and pepper.
4. For croutons:
5. Preheat broiler. Butter one side of bread. Arrange bread, butter side up on baking sheet. Broil until golden brown (about 1 min).
6. Turn over, sprinkle with cheese, then thyme and sage. Sprinkle the top with salt and pepper. Broil until cheese melts (about 1 min).
7. Ladle soup into bowls and top with croutons.

butter, onion, garlic, chicken broth, butternut squash, acorn, fresh time, fresh sage, whipping cream, sugar, croutons, butter, bread slices, gruyere, thyme, sage

Taken from www.epicurious.com/recipes/member/views/winter-squash-soup-wiht-gruyere-croutons-51686831 (may not work)