Photo: Winter Squash Soup Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 2 cups chopped yellow onions (2 onions)
- 1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
- 1 1/2 pounds butternut squash, peeled and cut in chunks
- 3 cups homemade chicken stock or canned broth
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup half - and - half
- Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)
Directions
Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
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By rachroesner0524
San Andreas, CA
on January 26, 2013
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This recipe is really great. I did change mine quite a bit as I really like a sweet flavor to my butternut squash. I marinate the butternut squash in brown sugar, cinnamon, allspice, and raw honey. I also substitute the pumpkin for acorn squash, and the half and half for coconut milk.
By dc1967
on October 21, 2012
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Great recipe but I change it up a bit. Instead of using a food mill, I leave the soup right in the pot and use an immersion blender. It makes the soup so smooth and thick that I don't need to use half and half either. This way I cut the calories and the effort involved in making the soup as well as the time it takes to clean up afterwards. Also make sure you taste before you up the pepper in. I made it too spicy once. Enjoy!
By jcondon26
East Coast
on October 17, 2012
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My daughter is a soup fanatic. She loves my Tequila Lime soup and this recipe. I add a few tablespoons of Sherry to each bowl of Winter Squash soup just before serving.
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