Winter Squash Soup with Gruyere Croutons

Further proof that I could be featured on Hoarders.....I made this soup with a butternut squash and an acorn squash from my CSA....that ended in October.   They have been sitting on my counter ever since (we lack a root cellar).   They were doing just fine, but I could use the space back.

Generally, I have mixed emotions about squash soup.  I often find it's too sweet and I get flavor fatigue quickly.  This soup is not too sweet.  It has good flavor from the thyme, cumin and ginger.  I left out the sage, since there must have been a run on it in our area. 

It's one of the better squash soups I've had, and certainly that I have made.

(As Smitten Kitchen suggets, I halved the squashes and roasted them in the oven.  I think this was easier than peeling and chopping the squash.  I also used vegetable broth instead of chicken.)