Curried Butternut Squash Soup

Found the original recipe at Epicurious.com and modified to accommodate my spice cabinet and cheese preference with wonderful results. Original recipe: http://www.epicurious.com/recipes/food/views/Winter-Squash-Soup-with-Gruyere-Croutons-2997

Soup

• 1/4 cup ( 1/2 stick) butter
• 1 large onion, finely chopped
• 4 large garlic cloves, chopped
• 3 14 1/2-ounce cans low-salt chicken broth
• 8 cups 1-inch pieces peeled butternut squash (about 3 pounds)
• 1 teaspoon sweet curry powder
  
• 1 pinch salt
• 1/4 - 1/2 cup heavy cream
  

Croutons

• olive oil - enough to brush bread slices
  
• 24 1/4-inch-thick baguette bread slices
• 1 cup grated Gorgonzola cheese
• generous dusting of Italian or other favorite seasonings

Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

For croutons:

Preheat broiler. brush each bread slice with olive oil. Arrange bread, oil side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then seasonings over slices. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.