Name: Winter Squash Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
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

Watch how to make this recipe.

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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Winter Squash Soup

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