Butternut Squash Soup with Gruyere Croutons

I went to NYC a week ago. We had lunch at Bouchon. I was told I couldn't leave without getting the Tomato Soup and Grilled Cheese. But when I saw the special of the day was Butternut Squash Soup, I caved. I'm glad I did. The Tomato Soup was lacking and I may a way better grilled cheese. (Perhaps I should post that sometime.)

So I'm home now and desperately had to recreate their Butternut. It was all vegetables. No cream! Can you believe it? Although, again, I caved in my version. I viewed several recipes who tried to mimic Bouchon and this is what I came up with.

INGREDIENTS

2 Tbs butter
1 butternut squash
2 leeks
1 onion
2 garlic cloves
3 Tbs parsley
2 Tbs sage
4 ish cups of chicken stock
3 Tbs honey
1 ish cups of heavy cream
1-2 tsp cumin

salt and pepper

375 degrees. Cook the butternut squash until you can stick a knife cleanly into it. About 30-40 minutes.

Meanwhile melt the butter and simmer the onions and leeks for about 10 minutes. Peel the squash and cut into chunks. Add to the pot along with the chopped parsley, sage and garlic. Let simmer on low. After about 10 minutes add the stock and cumin.

Blend it well.

Just before you serve it add the cream.

GRUYERE CROUTONS

8 slices sourdough bread cut into small chunks
olive oil
gruyere

Place the bread chunks on a silpat with some olive oil - just enough to cut most of them. Toast them at 350 in the oven for about 8 minutes, just until lightly toasted. then sprinkle gruyere and toast for another 3 minutes.