Fall in Love with Butternut Squash Soup

Okay, this has been such a busy past week. It seems my life runs away with me sometimes most of the time. Some days I long to be June Cleaver, but alas, it is my destiny to be a Lucy.  When I look at my lovely kitchen island which is covered in old newspapers, dirty plates, a bottle of syrup, a clean crock pot, a camera, Miss G.’s 2009 tax return, a barbie brush, a dirty bread board, Coco’s drawings, and a big pile of mailings from colleges and other miscellaneous and sundry items, I think to myself, “I need an Alice”.  You know, Mike Brady’s Alice. Unfortunately, I think Mike Brady was a little bit more successful architect than me, so there is probably no Alice in my immediate future.  But, one can always dream…..

When I do get myself organized enough to cook a nice every day dinner my kids all love this butternut squash soup.  Isn’t it amazing? Kids liking squash….They know fall is in the air when I start making it. I think I could make it once a week and they wouldn’t tire of it.  Chef Conni Brownell of The Charmed Radish first prepared this soup in my kitchen(when it was clean) for a fundraiser a few years ago. It has been indispensable ever since. I hope you enjoy it, too!

Butternut Squash Soup with Gruyere Croutons

adapted from Conni Brownell of The Charmed Radish

Ingredients:

• 1 large butternut squash
• 2 T. butter
• 2 T. olive oil
• 1 onion, diced small
• 2 cloves garlic, minced
• 3 T. fresh thyme, minced
• 2-3 cups chicken or vegetable stock
• 1 cup half and half
• salt and pepper to taste
• 1 baguette sliced 1/4 inch thick
• softened butter
• grated gruyere cheese
• a little bit of fresh thyme and fresh sage, minced

Cooking Directions:

1. Roast the squash whole with some fork pricks on a baking sheet at 400 degrees for about an hour. Let it cool a little and then peel off the skin & scoop out the icky innards. Chop up the flesh.
2. Melt butter and olive oil in a large pot over medium heat. Saute the onion and garlic for about 10 minutes until tender. Add broth, squash and herbs and bring to a boil. Reduce heat, cover and simmer for about ten minutes (until squash is super tender).
3. Working in smaller batches, puree the soup in a food processor and return it to the same pot. Stir in the cream and bring to a simmer. Season with salt and pepper.
4. For the croutons butter one side of the bread and broil butter side up on a baking sheet until golden brown. Flip over and sprinkle with a little cheese a pinch of thyme and a pinch of sage, salt and pepper. Broil until the cheese melts and top each bowl of soup with a crouton.