Winter Squash Soup with Gruyere Croutons

I adapted this from a recipe I found on Epicurious.  It is simple dinner on it's own with a salad and crusty bread or as a first course.

1/4 cup plus 2 T butter
1 large onion, finely chopped
4 large garlic cloves
6 cups Chicken Broth
4 cups 1-inch pieces peeled butternut squash
4 cups 1-inch pieces peeled acorn squash
(I have also used buttercup squash for this with excellent results)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whole milk, light cream or heavy cream - depending on your tolerance for fat in your diet and preference for texture.
2 teaspoons sugar

Preparation:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Puree soup either in batches using a blender or all at once using an immersion blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. Can be made ahead.

Gruyere Croutons
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage