Recipe by enigmused
I haven't made this yet but I don't want to lose the recipe. From Bon Appetit
Top Review by meriage
This was delicious! Once I got the ingredients right. I had to add a can of pumpkin because I didn't have enough butternut. I would recommend making your squash puree ahead of time. It cuts down on the cooking time and you don't have to peel. Which is incredibly tedious. I cut my squashes in half, removed seeds, placed them cut-side down on a jelly roll pan (cookie sheet with sides), added some water and baked in the oven for 30 - 45 minutes. When I could stick a knife in the middle easily, they were done. They got done at different times. Let them cool and you can just scoop the squash right out. I have it stored in my fridge in mason jars. So pretty! This soup is delicious on a cold night. It reminds me of something the critters in the Redwall novels would have eaten.
- 1⁄4 cup butter
- 1 large onion, finely chopped
- 4 large garlic cloves, chopped
- 3 (14 1/2 ounce) cans low sodium chicken broth
- 4 cups peeled butternut squash (about 1 1/2 pounds, cut into 1-inch pieces)
- 4 cups peeled acorn squash (about 1 1/2 pounds, cut into 1-inch pieces)
- 1 1⁄4 teaspoons minced fresh thyme
- 1 1⁄4 teaspoons minced fresh sage
- 1⁄4 cup whipping cream
- 2 teaspoons sugar
- 2 tablespoons butter
- 24 slices baguette (sliced 1/4-inch-thick)
- 1 cup grated gruyere cheese
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh sage
Directions See How It's Made
- For soup:.
- Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
- Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.).
- For croutons:.
- Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.