Serve with a lightly chilled rosé for an exceptional first course.
INGREDIENTS:
Soup
1/4 cup butter
1 large onion, finely chopped
4 large garlic cloves, chopped
6 cups chicken broth
4 cups peeled butternut squash, cut into 1-inch cubes (about 1 1/2 pounds)
4 cups peeled acorn squash, cut into 1-inch cubes(about 1 1/2 pounds)
1 1/4 teaspoons finely minced fresh thyme
1 1/4 teaspoons finely minced fresh sage
1/2 cup whipping cream
1 tablespoon brown sugar
Salt and freshly ground pepper to taste
Croutons
1/4 cup butter, melted
12 1/2-inch-thick baguette bread slices (francese)
1 cup grated Gruyère cheese
1 teaspoon finely minced fresh thyme, minced finely
1 teaspoon finely minced fresh sage
Salt and freshly ground pepper
METHOD:
For the Soup
Melt butter in a large stock pot over medium heat. Add chopped onions and garlic and sauté until tender, about 10 minutes.
Add broth, butternut, acorn squash, and herbs; bring to a boil. Reduce heat, cover, and simmer until squash is very tender about 20 minutes.
Working in batches, puree soup in a blender. Return soup to pot.
Stir in cream and brown sugar; bring to a simmer. Season with salt and pepper.
For the Croutons
Preheat oven to 400°F.
Brush butter on 1 side of each bread slice. Arrange bread, buttered side up, on a baking sheet. Bake until lightly golden brown, about 7-10 minutes.
Turn bread slices over. Sprinkle cheese evenly over each piece of bread, then sprinkle thyme and sage over. Sprinkle with salt and pepper.
Turn on the broiler. Broil until cheese melts and the tops are toasted and golden about 1 minute.
Ladle soup into bowls. Top each with cheese croutons and serve.
YIELD: Serves 8.
