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Roasted Winter Squash Soup with Croutons

Andrea Meyers
  • 110 minutes
  • Serves 4 to 6

INGREDIENTS

1

Acorn squash (about 1-1/2 pounds/6.8 g), whole

1

Butternut squash (about 1-1/2 pounds/6.8 g), whole

4

Garlic cloves, large

2

Leeks

2 1/4 tsp

Sage, fresh

2 1/4 tsp

Thyme, fresh

1

Soup

2

Black pepper, fresh ground

2 tsp

Granulated sugar

1

Kosher salt

1

Sea salt

24 1/2

inch Baguette, slices

1

Croutons

4 tbsp

Butter, unsalted

2 tbsp

Butter

1 cup

Gruyere or swiss cheese, grated

1/4 cup

Whipping cream

3

(14-1/2 ounce/429 ml) cans or equivalent amount of homemade low-sodium chicken broth or vegetable broth (gluten-free)