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Winter Squash Soup With Gruyere Croutons
Ingredients
- 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)*
- 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
- 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
- 1 deep pie dish, or frankly, any old dish you feel like baking in
- 1/4 peck of your favorite apples to bake with, or whatever the lady is selling that day
- 1 tablespoon flour
- 1-2 tablespoons sugar, or to taste
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- A pinch of allspice
- 5-6 tablespoons unsalted or salted butter, your choice, melted
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/3 cup dried oatmeal
- Up to 1 cup all-purpose flour
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