Savory Squash Soup with Parmesan Croutons
Ingredients
- For the soup
- 1/2 stick, unsalted butter
- 1 onion, chopped
- 4 garlic cloves, chopped
- 3 14.5-ounce cans low-sodium beef stock
- 1.5 pounds acorn squash, peeled and cut into 1-inch cubes *or see note in directions
- 1.5 pounds butternut squash, peeled and cut into 1 inch cubes *or see note in directions
- 1 teaspoon cumin
- 1/2 teaspoon freshly ground ginger
- 1/8 cup heavy cream
- For the croutons:
- olive oil
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon thyme, minced
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