While this recipe calls for the common butternut and acorn squash, you can also use other varieties, such as kabocha, delicata, and pumpkin—just avoid stringy spaghetti squash. If you aren’t comfortable peeling uncooked squash with a paring knife, just cut the squash into quarters, drizzle with some olive oil, toss with a few garlic cloves, and roast until soft enough to scoop out the flesh. Lastly, don’t forget the croutons, which make the soup a standout.
Recipe information
Yield
makes 8 servings
Ingredients
for soup
for croutons
Preparation
make soup
Step 1
Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until tender, about 10 minutes. Add the broth, squash, and herbs. Bring to a boil, reduce the heat, cover, and simmer until the squash is very tender, about 20 minutes.
Step 2
Working in batches, purée the soup in a blender. Return the soup to the pot. Stir in the cream and sugar. Bring to a simmer and season with salt and pepper.
make croutons and serve soup
Step 3
Preheat the broiler. Butter one side of each bread slice. Arrange the slices, buttered side up on a baking sheet. Broil until golden, about 1 minute. Turn over; sprinkle with cheese, then thyme and sage. Sprinkle with salt and pepper. Broil until the cheese melts, about 1 minute.
Step 4
Ladle the soup into bowls. Top each with croutons and serve.
do ahead
Step 5
The SOUP can be made 1 day ahead. Chill. Rewarm over medium heat before serving.
