<p>Crisp croutons add textural contrast to this velvety butternut squash soup, and an Italian-inspired gremolata made with toasted hazelnuts lends a bright, refreshing note. A satisfying lunch on a cold autumn day, the soup also makes a beautiful start to a Thanksgiving feast. The soup, croutons and gremolata can all be made up to two days in advance (just reheat the soup gently in a saucepan), but wait until just before serving to combine them. For an even quicker, easier version of this...