Winter Squash Soup with Gruyère Croutons - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and texture. Pour a lightly chilled rosé with this colorful first course. Either a Rhône Tavel or a Prove
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
- 1/4 cup whipping cream
- 2 teaspoons sugar
Instructions
- 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. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
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