This is one of my very favorite fall/winter soup. The original recipe calls for cream to be added after. But to be frank, I've never liked veggie purees with milk/cream. So I just leave it out. That way, I can taste the vegetables much better, and oh my GOD is this one yummy!!!!
Use organic products as much as you can - they are so much tastier!
Adapted from:
http://www.epicurious.com/recipes/food/views/Winter-Squash-Soup-with-Gruyere-Croutons-2997
Ingredients
1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken 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
Preparation
For soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, puree soup in blender. Return soup to same pot. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
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