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Recipe
Winter Squash Soup With Gruyere Croutons Recipe
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Ingredients
1 1/4 tsps minced fresh thyme .
4 large garlic cloves, sliced .
crouton .
2 tsps sugar .
3 (14 1/2 oz) cans low sodium chicken broth .
1 tsp minced fresh thyme .
1 c grated gruyere cheese .
4 c peeled acorn squash (about 1 1/2 lbs, cut into 1-inch pieces) .
1/4 c butter .
1 large onion, finely sliced .
1 1/4 tsps minced fresh sage .
1/4 c whipping cream .
1 tsp minced fresh sage .
4 c peeled butternut squash (about 1 1/2 lbs, cut into 1-inch pieces) .
2 tbsps butter .
soup .
24 slices baguette (sliced 1/4-inch-thick)
Directions
Step #1 For soup:.
Step #2 Melt butter in large pot over med-heat/flame.
Step #3 Add onion & garlic & sauté until tender, about 10 mins.
Step #4 Add broth, all squash & herbs; bring to boil.
Step #5 Reduce heat, cover & let simmer until squash is very tender, about 20 mins.
Step #6 Working in batches, puree soup in mixer.
Step #7 Return soup to same pot.
Step #8 Stir in cream & sugar; bring to simmer.
Step #9 Spice up with salt & pepper.
Step #10 (Can be made 1 day ahead.
Step #11 Chill.
Step #12 Rewarm over med-heat/flame before serving.
Step #13 ).
Step #14 For croutons:.
Step #15 Preheat broiler.
Step #16 Butter 1 side of each bread slice.
Step #17 Arrange bread, buttered side up, on baking sheet.
Step #18 Broil until golden, about 1 min.
Step #19 Turn over.
Step #20 Sprinkle top cheese, then thyme & sage over.
Step #21 Sprinkle top with salt & pepper.
Step #22 Broil until cheese melts, about 1 min.
Step #23 Ladle soup into bowls.
Step #24 Top each with croutons & serve.
Enjoy the Winter Squash Soup With Gruyere Croutons recipe
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