Butternut Squash Soup With Gruyere Croutons

Author: Central Market, Kristina Granado Miller 10/01/2010

servings: 4
Prep Time: 10 Min
Cook Time: 25 Min

Ingredients

2 tbsp unsalted butter, cold
1 medium yellow sweet onion
6 cups 1-inch diced peeled, seeded butternut squash
2 medium cloves garlic, sliced
1/2 cup dry white wine
4-6 cups chicken broth
2 1/4 cups packed, grated gruyere
1/4 cup grated parmesan cheese
Kosher salt and freshly ground black pepper
6 slices rustic French bread, cut 1/2 inch thick

Preparation

Melt the butter in a heavy-duty 4- to 5-quart pot over medium heat. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the butternut squash and garlic and cook, stirring, 1 minute more. Add the wine and the sage leaves and cook, stirring, until the wine evaporates, about 5 minutes. Stir in 4 cups of broth, cover, and simmer, adjusting the heat as needed, until the squash is very tender, about 25 minutes. Add 1/4 cup of the Gruyère and the grated Parmesan and using a handheld or standard blender, purée the soup (in batches, if necessary). Season to taste with salt and pepper. Return to a gentle simmer, stirring constantly and adding more broth as necessary to achieve a thin soup with the consistency of heavy cream. Position a rack about 6 inches from the broiler and heat the broiler on high. Arrange the bread on a baking sheet. Toast under the broiler, 1 to 2 minutes per side. Sprinkle the croutons with the remaining 2 cups cheese and the minced sage and season with pepper. Broil until the cheese melts and is bubbly, about 2 minutes. Ladle the soup into warm bowls and serve with the croutons.