Winter Squash Soup

Soup

1/4 cup (1/2 stick) butter

1 large onion, finely chopped

4 large cloves garlic, 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 t. minced fresh thyme

1 1/4 t. minced fresh sage

1/4 cup whipping cream

2 t. sugar

Melt butter in large pot over medium heat. Add onion and garlic and saute until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmner 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 ahead. Chill. Rewarm over medium heat before serving.)

Croutons

2 T. (1/4 stick) butter

24 1/4 inch thick baguette bread slices

1 cup grated Gruyere cheese

1 t. minced fresh thyme

1 t. minced fresh sage

Preheat broiler. Butter 1 side of each bread slice. Arrage 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.