Ingredients
- SOUP
1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 cups vegetable broth
3 cups mushroom 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 tsp sugar
CROUTONS
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1/2 cup grated Gruyere cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
Description
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