Creamy Winter Squash Soup with Herbed Crostini
- 1 ounce (2 tablespoons) unsalted butter
- 1 medium onion, finely chopped (1 cup)
- 2 small garlic cloves, minced (2 teaspoons)
- Coarse salt and freshly ground pepper
- 2 stems fresh rosemary
- 4 fresh sage leaves
- 2 pounds buttercup, butternut, Hubbard, or kabocha squash, peeled, seeded, and cut into 2-inch cubes
- 1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into 2-inch cubes
- 3 cups homemade or store-bought low-sodium chicken stock, plus more if needed
- 2 cups water, plus more if needed
- Herbed Crostini
Melt butter in a medium stockpot over medium heat. Add onion, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
Place rosemary and sage on a small square of cheesecloth, and tie with kitchen string. Stir in the herb sachet, squash, potatoes, stock, and water. Bring to a boil, then reduce heat to a simmer, and cook until vegetables are soft, about 15 minutes. Discard herb sachet. Let cool slightly.
Working in batches, puree soup in a blender until smooth. Adjust to desired consistency with stock or water. (Soup can be made up to 2 days ahead; warm over low heat.) Season with salt and pepper. Serve with crostini.