Roasted Winter Squash Soup With Croutons

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Andrea's Recipes
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

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

fresh ground black pepper

kosher salt

4 tablespoons (56 g) unsalted butter

2 leeks, thinly slicely

4 large garlic cloves, chopped

3 (14-1/2 ounce/429 ml) cans or equivalent amount of homemade low-sodium chicken broth or vegetable

1-1/4 teaspoons minced fresh thyme

1-1/4 teaspoons minced fresh sage

1/4 cup (60 ml) whipping cream, room temperature

2 teaspoons granulated sugar

2 tablespoons (28 g) butter

24 (1/4-inch-thick/6 mm) baguette slices, cut on the diagonal

1 cup (113 g) grated Gruyère or Swiss cheese

1 teaspoon minced fresh thyme

1 teaspoon minced fresh sage

sea salt

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