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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, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Catherine Gallo


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
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

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.

For Toast:
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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