Name: Winter Squash Soup With Gruyère Croutons
Yield: Serves 8
Ingredients: 1/4 cup ( 1/2 stick) butter; 1 large onion, finely chopped; 4 large garlic cloves, chopped; 3 14 1/2-ounce cans low-salt chicken broth; 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds); 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds); 1 1/4 teaspoons minced fresh thyme; 1 1/4 teaspoons minced fresh sage; 1/4 cup whipping cream; 2 teaspoons sugar; 2 tablespoons (1/4 stick) butter; 24 1/4-inch-thick baguette bread slices; 1 cup grated Gruyère cheese; 1 teaspoon minced fresh thyme; 1 teaspoon minced fresh sage

Three bowls of Winter squash soup topped with Gruyère Croutons

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones

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.

Recipe notes

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