Directions:
Melt butter in a large dutch oven over medium-high heat. Add
shallot and saute for 2 minutes, or until tender. Add squash, potato, salt, Adams sage, Adams rosemary, and Adams pepper. Saute for 3
minutes. Add the broth and bring to a boil. Reduce the heat and simmer for
20 minutes or until the potatoes and squash are tender, stirring
occasionally. Using an immersion blender, blend until smooth. Stir in heavy cream. Taste and adjust seasonings, if desired. Cover
and keep warm. Preheat broiler. Cut bread into large croutons. Broil until starting to brown.
Remove from the oven, sprinkle with gruyere, place back under the
broiler just until melted. Ladle soup into bowls, top with cheesy croutons, a drizzle of cream,
pepper, and serve.