adapted from Bon Appetite
I've heard how much people love butternut squash soup and I've even tried some before and didn't love it. Maybe my tastebuds are maturing, or maybe I just needed these croutons to entice me to try this soup- but we really, really loved it. The pairing of the croutons is vital to this little concoction- they are so delicious. One afternoon we paired the leftover soup with a Gruyère grilled cheese sandwich and it was equally tasty. This dish goes wonderfully with a side or salad which includes pears... maybe since I love pears dipped in Gruyère fondue...
Ingredients
Soup
1 butternut squash (about 1 1/2 lbs)
1 acorn squash (about 1 1/2 lbs)
4 large garlic cloves
1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4-5 cups low sodium chicken broth (or vegetable broth to make it vegetarian)
1/4 tsp. dried thyme (or 1/2 tsp. fresh)
1/4 tsp. dried herbs de provence
1/4 tsp. dried sage ( I used 1/2 tsp. fresh)
1/4 cup cream
Croutons
butter
baguette bread sliced 1/4 in thick
grated Gruyère cheese
thyme & sage to sprinkle (fresh or dried)
Directions
Mmmm Yum I'm sure I'd love this! The combination butternut and acorn sounds enticing!
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