Winter Squash Soup with Parmesan Croutons

Name: Winter Squash Soup with Parmesan Croutons Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: SOUP; 1/4 cup (1/2 stick) butter; 1 large onion finely chopped; 4 large garlic cloves chopped; 3 cups vegetable broth; 3 cups mushroom 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 1/2 teaspoons ground cumin; 1/2 teaspoon ground ginger; 1/8 cup whipping cream; 2 tsp sugar; CROUTONS; 2 tablespoons (1/4 stick) butter; 24 1/4-inch-thick baguette bread slices; 1/2 cup grated Gruyere cheese; 1 teaspoon minced fresh thyme; 1 teaspoon minced fresh sage

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 6

Ingredients

SOUP1/4 cup (1/2 stick) butter1 large onion, finely chopped4 large garlic cloves, chopped3 cups vegetable broth3 cups mushroom broth4 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 thyme1 1/4 teaspoons minced fresh sage1 1/2 teaspoons ground cumin1/2 teaspoon ground ginger1/8 cup whipping cream2 tsp sugarCROUTONS2 tablespoons (1/4 stick) butter24 1/4-inch-thick baguette bread slices1/2 cup grated Gruyere cheese1 teaspoon minced fresh thyme1 teaspoon minced fresh sage

Directions

For soup: Melt butter in large pot over medium heat. Add onion and garlic and saut� until tender, about 10 minutes. Add all 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.

Number of Servings: 6

Recipe submitted by SparkPeople user JEPAROO.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 509.0
Total Fat: 18.3 g
Cholesterol: 42.7 mg
Sodium: 1,144.9 mg
Total Carbs: 76.7 g
Dietary Fiber: 9.3 g
Protein: 13.1 g

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