From the page: "Ingredients
For the soup:
1 large butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch dice
3 carrots, peeled and cut into 1-inch dice
4 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon red cayenne pepper
kosher salt and freshly ground black pepper
1 large onion, diced
1 teaspoon minced garlic
6 cups chicken broth
1 bay leaf
1/4 teaspoon dried thyme leaves
1 cup half and half
1 tablespoon maple syrup
For the croutons:
1/2 baguette, thinly sliced
extra-virgin olive oil, for drizzling
3 ounces Gruyère, grated
Preheat the oven to 425 degrees. In a large bowl, toss together the squash, carrots, butter, 1 tablespoon olive oil, cinnamon, ginger, nutmeg and cayenne. Season with salt and pepper. Transfer to a large rimmed baking sheet and spread to a single layer. Roast until the squash and carrots are tender, about 40 minutes, stirring once or twice. Set aside.
In a Dutch oven over medium, heat the remaining 2 tablespoons olive oil; add the onion, season with salt and pepper and cook, stirring occasionally, until onion begins to caramelize, about 10 minutes. Add the garlic and cook for 1 minute more. Add the broth, bay leaf and thyme. Bring to a boil; reduce the heat to medium-low and cook, stirring occasionally, for another 10 minutes. Discard bay leaf. Add in the roasted vegetables and purée the soup in batches in a blender (or do like I do and use an immersion blender). Add in the half and half and maple syrup; simmer over medium-low until soup begins to thicken. Taste for salt and pepper.
To make the croutons, preheat the broiler setting. Place the baguette slices on a large rimmed baking sheet, drizzle each piece with some olive oil and broil until slightly golden. Remove the pan from the oven and sprinkle over a little cheese on each slice. Return to the oven and broil until the cheese has melted. Serve immediately with the soup.
…from the Picture-Perfect kitchen:
Planning: The soup can be prepared a day or two in advance. Gently reheat on the stove but do not boil.
Product Purity: Opt for whole nutmeg over the pre-ground stuff. The flavor difference is phenomenal. I use organic chicken broth, free of added MSG.
Presentation: The beauty of this soup is that it can be served in a rustic, earthy bowl or in an elegant soup bowl with the croutons and chopped chives for color. To garnish like a pro, drop a small amount of cream or half and half in the center of the bowl, and using a skewer, artistically drag it through to create a pretty pattern.
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