Recipe of the Month

Butternut Squash Soup

Courtesy of: Susan Callahan, Chief Instructor/Lecturer, Hospitality & Tourism Management Program at Univ. of Md - Eastern Shore
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Serves: 3
Ingredients:

• 1/4 cup ( 1/2 stick) vegetable oil
• 1 large onion, finely chopped
• 4 large garlic cloves, chopped
• 2 quarts vegetable stock
• 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
• 2 teaspoons sugar ( optional)
• 2 tablespoons (1/4 stick) butter
• 24 1/4-inch-thick baguette bread slices
• 1 cup grated Gruyere cheese
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh sage

Instructions:
Soup:

1. Melt oil in large pot over medium heat. 
2. Add onion and garlic and saute until tender, about 10 minutes. 
3. Add stock all squash and herbs; bring to boil. 
4. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
5. Working in batches, puree soup in a blender. 
6. Return soup to the same pot. 
7. Stir in sugar; bring to simmer. 
8. Season with salt and pepper. 
9. Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.

Croutons:

1. Preheat broiler. 
2. Butter 1 side of each bread slice. 
3. Arrange bread, buttered side up, on a baking sheet. 
4. Broil until golden, about 1 minute. 
5. Turn over. 
6. Sprinkle cheese, then thyme and sage over. 
7. Sprinkle it with salt and pepper. 
8. Broil until the cheese melts, about 1 minute. 

Bringing It Together:

1. Ladle soup into bowls. 
2. Top each with croutons and serve.