Winter Squash Soup with Gruyere Croutons

• ¼ cup butter ½ stick
• 1 onion finely chopped, large
• 4 garlic chopped, large cloves
• 3 14 ½- ounce chicken broth or vegetable stock, low-salt; canned
• 4 cups butternut squash about 1 ½ pounds, peeled, cut into 1-inch pieces
• 4 cups acorn squash about 1 ½ pounds, peeled, cut into 1-inch pieces
• 1 ¼ teaspoons thyme minced fresh
• 1 ¼ teaspoons sage minced, fresh
• 1 ½ teaspoons cumin ground
• ½ teaspoon ground ginger
• ⅛ cup whipping cream

Gruyere Croutons

• 2 tablespoons butter ¼ stick
• 24 ¼- inch Baguette Bread sliced, thick
• 1 cup gruyere cheese grated
• 1 teaspoon thyme minced fresh
• 1 teaspoon sage minced, fresh