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Category: |
Category: |
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Soup |
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Ingredients: |
Ingredients: 1/2 stick butter 1 large onion, finely chopped 4 large garlic cloves, chopped 3 (14 1/2oz.) cans low-salt chicken broth 4 cups 1-inch pieces, peeled butternut squash 4 cups 1-inch pieces, peeled acorn squash 1 1/4 tsp. minced fresh thyme 1 1/4 tsp. minced fresh sage 1/4 cup whipping cream 2 tsp. sugar
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Directions: |
Directions:For Soup: 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 simmer until squash is very tender, about 20 minutes. Work in batches, puree soup in blender (make sure soup is cooled a bit or the blender will blow it's top). Return soup to the same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. |
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Toast |
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Ingredients: |
Ingredients: 2 Tbl. butter 24 1/4 inch thick baguette bread slices 1 cup grated Gruyere cheese 1 tsp. minced fresh thyme 1 tsp. minced fresh sage
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Directions: |
Directions:Preheat broiler. Butter 1 side of each bread slice. Arrange buttered side up on baking sheet. Broil until golden brown. Turn over. Sprinkle with cheese, then thyme and sage. Broil until cheese melts, about 1 minute. Ladle soup into bowls and top with toast. |
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Number Of
Servings: |
Number Of
Servings:Makes a lot! |
Personal
Notes: |
Personal
Notes: This is my absolute favorite fall soup. I use one medium butternut and one large acorn squash. Pop them in the microwave to make it easier to peel. I often leave out the cream and can't tell the difference. Can be frozen.
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