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Thanksgiving Winter Squash Soup with Gruyere Toast Recipe

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This recipe for Thanksgiving Winter Squash Soup with Gruyere Toast is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Soup
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
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.
 

Toast
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
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.
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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