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Ingredients

1. 2 medium butternut squash (1 1/2 pounds each)
2. 3/4 teaspoon salt
3. 3/4 teaspoon freshly ground pepper
4. 1 medium leek, white part only, coarsely chopped ( 1/2 cup)
5. 1 teaspoon olive oil
6. 1/2 cup dry white wine
7. 1/2 cup low-sodium chicken stock or canned broth
8. One 12-ounce can evaporated skim milk or 1 cup whole milk
9. 1/2 teaspoon sugar
10. 2 ounces of a baguette (thinly cut into 8 small slices) or 2 slices peasant bread (cut into 4 equal pieces), toasted
11. 4 ounces Gruyère cheese, grated (about 1 cup)
12. 1 tablespoon plus 1 teaspoon grated Parmesan cheese
13. 8 basil leaves, shredded

Description

Food & Wine