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 vjsmith_12298059
Alaska
on November 27, 2011
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I have tried several butter nut squash recipes and this is a winner. I have people that don't like butter nut squash but eat this one. The best is placing the crem fraiche on top of the soup when serving. What is really nice it's not to salty and you can add more if you wnat. But when I make it for work people love that it has not salty tase like most soups and they can more or none if they want. I don't use the Gruyere, or croutons - but try just the crem fraiche changes the flavor all together. Thanks Ina for sharing this one.
By akkrystal
South Carolina
on November 26, 2011
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I was looking for a good soup to start the fall season with and stumbled upon this. It's so simple and delicious! I definitely recommend the bread crumbs and cheese. This whole dish just warms you and and is that comfort food that you need when the temperature starts dropping.
By bibutts
on November 17, 2011
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I cook with Ina's recipes all the time, in fact my husband gets tired of hearing that I am using another Ina recipe--you usually never fail to give me superb results. However this was completely tasteless in fact so much so that we had to throw it away. Don't know what I would change and was very disappointed.
Read all 28 reviews