winter squash soup with gruyere croutons

INGREDIENTS

• 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
• 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)*
• 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)*
• 1 1/4 teaspoons minced fresh thyme
• 1 1/4 teaspoons minced fresh sage
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground ginger
• 1/8 cup whipping cream
• 2 tablespoons (1/4 stick) butter
• 24 1/4-inch-thick baguette bread slices
• 1 cup grated Gruyere cheese
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh sage
• 1 deep pie dish, or frankly, any old dish you feel like baking in
• 1/4 peck of your favorite apples to bake with, or whatever the lady is selling that day
• 1 tablespoon flour
• 1-2 tablespoons sugar, or to taste
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• A pinch of allspice
• 5-6 tablespoons unsalted or salted butter, your choice, melted
• 1/3 cup brown sugar
• 1/3 cup dried oatmeal
• Up to 1 cup all-purpose flour