This velvety winter squash soup is rich with the natural sweetness of butternut and acorn squash, enhanced by fresh thyme, sage, and a touch of cream. A hint of brown sugar rounds out the flavors without overpowering the earthiness of the squash. Topped with golden, cheesy Gruyère croutons, it transforms into a dish that feels both rustic and refined—an elegant way to start a holiday dinner or warm a chilly evening. Pair it with a lightly chilled rosé for an unforgettable first course.
INGREDIENTS:
Soup
1/4 cup butter
1 large onion, finely chopped
4 large garlic cloves, chopped
6 cups chicken broth
4 cups peeled butternut squash, cut into 1-inch cubes (about 1 1/2 pounds)
4 cups peeled acorn squash, cut into 1-inch cubes (about 1 1/2 pounds)
1 1/4 teaspoons finely minced fresh thyme
1 1/4 teaspoons finely minced fresh sage
1/2 cup whipping cream
1 tablespoon brown sugar
Salt and freshly ground pepper to taste
Croutons
1/4 cup butter, melted
12 slices baguette (1/2 inch thick)
1 cup grated Gruyère cheese
1 teaspoon finely minced fresh thyme, minced finely
1 teaspoon finely minced fresh sage
Salt and freshly ground pepper
METHOD:
Make the soup:
In a large stockpot, melt butter over medium heat. Add onion and garlic; sauté until tender and fragrant, about 10 minutes. Stir in broth, butternut squash, acorn squash, thyme, and sage. Bring to a boil, then reduce heat, cover, and simmer until squash is very tender, about 20 minutes. Working in batches, carefully puree soup in a blender (or use an immersion blender directly in the pot) until smooth. Return soup to the pot. Stir in cream and brown sugar. Bring just to a simmer, season with salt and pepper, and keep warm.
Prepare the croutons:
Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush tops with melted butter. Bake until lightly golden, 7–10 minutes. Turn slices over. Sprinkle evenly with Gruyère, thyme, and sage. Season lightly with salt and pepper. Broil until cheese is melted and bubbly and bread is golden, about 1 minute. Watch carefully to prevent burning.
Ladle hot soup into bowls. Float 1–2 Gruyère croutons on top of each bowl and serve immediately.
YIELD: Serves 8.
