Ingredients
- 2 tbs. unsalted butter
- 1 medium onion, sliced
- 6 cups 1-inch-diced peeled, seeded butternut squash
- 2 medium garlic cloves , sliced
- ½ cup dry white wine
- 6 medium fresh sage leaves
- 4 to 6 cups lower-salt chicken broth
- 1¼ cups packed grated Gruyère
- Kosher salt and freshly ground black pepper
- 6 slices baguette bread (about ½ inch thick)
Recipe Description
Butternut Squash and sage are classic fall ingredients and are often paired together in recipes, but what makes this soup special is the addition of white wine and gruyère cheese. There is a real depth to this dish, and dipping that crunchy hot gruyère crouton into the creamy soup really makes you wonder why you would ever need a spoon ever again!
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