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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