Butternut Squash Soup Recipe

Melt butter in a 5-qt pot over medium-high heat. Stir in onion and apples; sauté 5 minutes or until onion is translucent.

Add butternut squash, ginger, chicken broth, cider, salt and pepper. Bring to a boil; reduce heat, cover and simmer 20 to 25 minutes or until vegetables are very soft. Let cool for 5 minutes.

Heat broiler for Gruyère Toasts. Process soup in very small batches in a blender or food processor until smooth (alternately, use an immersion blender to purée). Return soup to pot and add cream. Season with salt to taste. Warm over low heat, if necessary.

Meanwhile, place baguette slices on foil-lined baking sheet. Broil 2 to 3 minutes or until golden brown. Take toasts out of oven, turn over and sprinkle each slice with some Gruyère. Broil 2 to 3 minutes until cheese is bubbly and melted. Serve with soup.