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Sunday
Nov132011

Winter Squash Soup

Last weekend we had our first rainy Sunday, reminding us that Autumn has fallen on San Francisco. That plus changing the clocks gave me the urge to bake and make some soup and stay in. I made pumpkin bread on Saturday afternoon, but this post is dedicated to the Winter Squash Soup Kara and I concocted for Sunday dinner. It did just the trick and warmed us from the inside out!

I pulled out my new iPhone 4S to take the pics! 

Winter Squash Soup with Gruyere Croutons
Sourced from The Smitten Kitchen, Adapted from Bon Appétit, December 1996

**We cut this in half to serve 4

Serves 8

Soup
1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, 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)* (We skipped the butternut squash and added some leftover canned pumpkin)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/8 cup whipping cream

For soup: Melt butter in large pot over medium heat. Add onion and garlic and sauté 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.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

Croutons -- If you feel like getting fancy you can make these, we got lazy and just toasted bread with cheese on it.

2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyere cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

 

For croutons: Preheat broiler. Butter 1 side of each bread slice. Arrange 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.

* If you are not confident in your knife skills or lack a very very sharp one, I’d suggest roasting the squash, halved and seeded, on a baking sheet coated lightly with oil at 425 until soft, scooping it into the pot, and cooking it the rest of the way there. Peeling, seeding and chopping raw squash is not the easiest endeavor. Alternatively, you could buy butternut squash already peeled and chopped in many stores. Haven’t seen acorn yet.

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