Preparation time: 20 mins.
Cooking time: 1ish hrs.
butternut squash, about 4lbs worth
6 cups chicken stock (1 large can)
1 large vidalia onion
4 tbls. butter
1 large clove of garlic
half of a bagutte
small container of heavy cream
kosher salt and fresh ground pepper
preheat oven to 375. cut the squash(es) in half vertically. lay skin side down on a cookie sheet, and drizzle with olive oil. sprinkle with salt and pepper. roast.
put a large saucepan on medium heat, and put in 1 tbls. of butter and a little bit of olive oil. cut off the onion top and bottom, and cut the onion into fairly large chunks. sautee the onions with a little salt until they are slightly clear but still firm - don't let them brown. set off of heat.
cut the half of the baguette in half horizontally. slice the bread about an inch wide, and then rip each slice into thirds. put the bread into a bowl. chop the clove of garlic very fine, and put into the bowl with salt, pepper, and enough olive oil to coat.
once the squash is fork tender, take out of the oven and off of the cookie sheet. wrap the squash in tin foil and put it into the freezer.
spread the chunks of bread evenly onto the same cookie sheet, and put back into the oven on a highly set rack. turn down to 200.
once the squash is okay to touch, take a large spoon and scoop out the flesh of the squash, cutting into large chunks. put the saucepan back over medium heat and put the squash in with the onion. add in the 6 cups of chicken broth and the rest of the butter.
once the croutons are crispy, turn the heat off but leave them in the oven.
when the soup hot, blend until smooth with an immersion blender, food processor, or blender. put back into saucepan and add in half of the heavy cream. bring back to temperature. add salt and pepper to taste.
serve hot with the croutons on top of the soup.