Winter Squash Soup 2 Recipe

Melt butter in large pot on med heat. Add onion and garlic and sauté till tender, about 10 minutes. Add broth, squash and herbs. Bring to boil. Reduce heat, cover and simmer until squash is tender, about 20 minutes. Puree soup in blender. Return to the pot. Add sugar and cream. Season with salt and pepper.

Make Gruyere croutons. Use sliced French bread with Gruyere cheese on top. Toast. Place on top of soup.