2 TBSP olive oil
1 large onion, chopped
4 large garlic cloves, chopped
4 cups low-salt chicken broth
1 cup apple cider
2 McIntosh apples, peeled, cored and chopped
3 cups 1-inch pieces peeled butternut squash
3 cups 1- inch pieces peeled acorn squash
2 tsp minced peeled ginger root
1 1/2 TBSP curry powder
1/2 tsp ground cumin
1/4 cup whipping cream
2 tablespoons olive oil
24 1/4-inch-thick baguette bread slices
1 1/4 cup grated Gruyère cheese
1 1/4 teaspoon minced fresh thyme
1 1/4 teaspoon minced fresh sage
Saute onion and garlic in olive oil until tender- about 10 minutes. Add broth, cider, squash, apple, ginger root, curry and cumin; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in small batches, puree soup in blender. Return soup to pot. Stir in cream; bring to simmer. Season with salt and pepper.
Preheat broiler. Brush olive oil on 1 side of each bread slice. Arrange bread, oiled side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese and top with thyme and sage. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute.
Spoon soup into bowls. Top each with a crouton and serve.